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2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. butter
1 1/2 c. sugar
2 eggs
1 c. orange juice
1 c. chopped pecans
1 1/2 c. halved raw cranberries
Directions:
Sift together flour, baking powder, soda, and salt.
Cream butter and sugar thoroughly. Add eggs and beat well.
Blend in a little of the sifted dry ingredients, alternately with some of the orange juice; repeat, ending with dry ingredients. Add pecans and cranberries with last addition of dry ingredients.
Bake at 350°F in loaf pans for 50–60 minutes. Cool on rack for 5 minutes.
Recipe by Barbara Schweibenz, St. Peter's Lutheran Church Sewing Circle Cook Book, 1972.
Submitted by Tim Grant Contributed on: and modified on Friday March 3rd, 2006
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for 50–60 minutes. Cool on rack for 5 minutes.
Recipe by Barbara Schweibenz, St. Peter's Lutheran Church Sewing Circle Cook Book, 1972.
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