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Glazed Cranberry Lemon Bread From: Judi M. Phelps Source: BH&G Five Seasons Cranberry Cookbook
4 tbsp butter or margarine 3/4 cup sugar 2 eggs 2 tsp grated lemon peel 2 cups all-purpose flour; sifted 2 1/2 tsp baking powder 1 tsp salt 3/4 cup milk 1 cup fresh cranberries; chopped 1/2 cup mixed candied fruits and peels; chopped 1/2 cup walnuts; chopped 2 tsp lemon juice 2 tbsp sugar Cream together butter and the 3/4 cup sugar till 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 till smooth after each addition. Stir in cranberries, mixed fruits and peels, and nuts.
Pour into greased 9x5x3-inch pan. Bake in 350 degree oven for 55 to 65 minutes. Let cool in pan 10 minutes. Remove from pan; cool.
Combine lemon juice and 2 tablespoons sugar; spoon over top. Wrap; store overnight.
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