Ingredients

Scaled 1.5

  • 2.25 c / 81 g chopped raw cranberries
  • 6 t grated orange peel
  • 4.5 T / 56 g sugar
  • 4.5 c / 540 g sifted all purpose flour
  • 4.5 t / 23 g baking powder
  • 1.25 t / 8 g salt
  • 0.75 t / 5 g baking soda
  • 1.25 t nutmeg
  • 2 c / 400 g sugar
  • 3 beaten eggs
  • 1.25 c orange juice
  • 1.25 c / 284 g water
  • 0.75 c / 143 g melted shortening
  • 1.5 c / 210 g chopped walnuts
  1. Combine cranberries, orange peel and 3 T sugar, stir and set aside
  2. Sift together flour, baking powder, baking soda, salt, nutmeg and 1 1/4 c sugar
  3. Add eggs to orange juice and water, mix well
  4. Add to dry ingredients with cranberry mixture and shortening
  5. Stir just enough to blend and moisten dry ingredients
  6. Fold in nuts
  7. Turn into greased loaf pan (9' x 5' x 3')
  8. Bake at 350F for 1 1/2 hours or until tester comes clean
  9. Cool on wire rack for 20 minutes
  10. Take out of pan and continue cooling
  11. Wrap in foil or plastic and store for 24 hours in fridge or freeze (do not cut for 24 hours!!)

Method

Servings

6

Prep Time

20 minutes

Cook Time

90 minutes

Category

yes

Source

Almut Haswell

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