Cranberry-nut tea cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cranberries, Fresh -- |
| Halved | ||
| ¾ | cup | Confectioner's Sugar |
| 3 | cups | All-Purpose Flour -- sifted |
| 3 | teaspoons | Baking Powder |
| 1 | teaspoon | Salt |
| ⅓ | cup | Brown Sugar -- packed |
| ¼ | cup | Butter -- softened |
| Extra Melted Butter -- for | ||
| Topping | ||
| 2 | Eggs -- lightly beaten | |
| 1¼ | cup | Milk |
| ½ | cup | Walnuts -- chopped |
Directions
Preheat oven to 350 F. Combine halved cranberries and powdered sugar in a small bowl and let stand. Sift flour, baking powder, and salt together. Then beat brown sugar, butter, and eggs until smooth.
Gradually add flour mixture, alternating with milk. Blend until smooth. Add cranberry mixture and nuts. Place in a lightly greased 9 x 5 x 3-inch loaf pan and bake for 1 hour. When done, remove from pan and brush with melted butter. Yield: 1 tea cake.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-09-95 (24) Homecook