This is another Yumi creation, in this case made for a local foundation’s arts-related fundraiser. I think she made about 15 of these for the event, and came home with zero. I was able, however, to get my hands on one at home and get some photos of it.
It was quite good, but not something we often make at home.
It seems the recipe came from a friend of a friend of a friend, so it really can’t be tracked down very easily. If this is your recipe, please let me know, so I can give credit.
The recipe below makes about four or five 6” x 4” loaves.
What you’ll need:
- 4 cups flour
- 1.33 cups sugar
- 3T baking powder
- 1t baking soda
- 1t salt
- 0.5 cups (1 stick) butter melted
- 1.5 cups orange juice
- 2 eggs
- 12 oz fresh or frozen cranberries
What to do:
Heat oven to 350 degrees and grease the bottom and sides of your loaf pans.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
In a small bowl, thoroughly whisk the eggs and the orange juice.
Add the melted butter to the dry ingredients, then add the eggs/juice and mix until everything in the bowl is moistened. Mix in the cranberries.
Add the batter to the cake pans, filling about 80% full.
Bake from 45 to 60 minutes. They’re done when a toothpick inserted in the center of the loaf comes out clean.
Let it cool in the pan. When cool, remove from pan and wrap until eaten.
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