Cranberry raisin bread

Yield: 4 servings

Measure Ingredient
-CALIFORNIA HERITAGE CONTI

THE "LARK" (COOKING, WP51, C

Cranberry Raisin Bread

Serve this bread warm topped with Cranberry Butter (below) on Christmas morning.

4 cups flour 1.¾ cups sugar 1 Tablespoon baking powder 1⅒/2 teaspoons salt 1 teaspoon baking soda ½ cup unsalted butter 2 large eggs 1⅒/2 cups orange juice 1 Tablespoon finely grated orange peel 2 cups fresh cranberries, washed, stemmed and copped (or frozen cranberries, thawed and patted dry) 1 cup raisins Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. With a pastry blender or fork, cut in butter until the mixture makes coarse crumbs. In another bowl beat eggs, orange juice, and orange peel until well blended.

Stir in flour mixture. Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on rack for 10-15 minutes before removing from pans.

Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen cranberries, thawed and patted dry) 1⅒/2 cups powdered sugar ½ cup unsalted butter, softened 1 Tablespoon lemon juice In a food processor puree the cranberries with the sugar. Add the butter and lemon juice, and blend until smooth. Transfer to a serving bowl and chill, covered, until firm From: California Heritage Continues California Heritage Continues received from Debbie Applebury in the December Cookbook Swap Converted from Qbook format Source: CALIFORNIA HERITAGE CONTINUES Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91 ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #52. *** See also #54. From: Lawrence Kellie To: Cindy Vincent Msg #54, Mar-22-93 05:56:00 Subject: Re: I need recipes!!

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