Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Cream Cheese; (8 oz.) softened |
| ⅓ cup | Parkay Margarine |
| 1¼ cup | Sugar |
| 1 teaspoon | Vanilla |
| 3 \N | Eggs |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Lemon peel |
| 1½ cup | Chopped cranberries |
| 2¼ cup | Flour |
| 2 teaspoons | Baking Powder |
| ½ teaspoon | Baking soda |
( Preheat oven to 325 degrees. ( Beat cream cheese, margarine, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in lemon juice and peel. ( Toss together cranberries with combined dry ingredients in large bowl. Add cream cheese mixture, mixing just until moistened. Pour into greased and floured 9 X 5-inch loaf pan. ( Bake 1 hour and 15 minutes. Cool 5 minutes; remove from pan. Cool completely. Garnish with lemon peel, if desired. 1 loaf Prep time: 15 minutes Cooking time: 1 hour and
15 minutes
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997