Glazed cranberry lemon nut bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter or margarine |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| 2 | teaspoons | Grated lemon peel |
| 2 | cups | Sifted flour |
| 2½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Milk |
| 1 | cup | Chopped fresh cranberries |
| ½ | cup | Chopped mixed and candied fruits and peels |
| ½ | cup | Chopped walnuts |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Sugar |
Directions
Workbasket Recipes Part II
Cream together butter and the ¾ cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in cranberries, mixed fruits and peels, and nuts.
Pour into greased 9 x 5 x 3 inch pan. Bake at 350 for 55 to 65 minutes. Let cool in pan 10 minutes. Remove fom pan; cool. Combine lemon juice and 2 tbs sugar; spoon over top. Wrap; store overnight. Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 2, 1997