find 175 cake receipes
in Bev Shaffer's CAKES TO DIE FOR cook book
available in our
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Bev Shaffer's
Cranberry Quick Bread
Chef's Note:
If using frozen cranberries, coarsely chop in food processor with metal blade using on-off pulses.
1 cup granulated sugar
1 Tablespoon finely grated orange zest
3/4 cup water
1/3 cup orange juice
2 tablespoons canola oil, or light olive oil
1 large egg
2 cups unbleached, all purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups halved cranberries, fresh or frozen (unthawed)Heat oven to 350F. Grease bottom only of a 9x5 inch loaf pan.
In large bowl, combine sugar, orange zest, water, orange juice, oil and egg; blend well. Add flour, baking powder, salt and baking soda; stir just until dry ingredients are moistened.
Gently stir in cranberries. Pour into greased pan.
Bake at 350F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. After 15 minutes, remove from loaf pan and allow to cool completely on a wire rack. Leftovers? Wrap tightly and store in refrigerator. Makes 1 (12 slice) loaf.
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