West Bend cook's essentials L5803A - Manual (Page 11)

11
Cranberry Nut Bread
2 cups (8-ounces) fresh or frozen
cranberries
½ cup Walnuts
2 cups Flour
1 cup Sugar
1½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Salt
6 tbsp. Butter or margarine
1 Egg
1 tbsp. Grated orange peel
½ cup Orange juice
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening.
Dust with flour and shake out excess. Set covered cooking pot on base and
preheat at “HI” while mixing ingredients.
2. Grind cranberries and walnuts with coarse blade of food chopper. In a large
mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut in butter or margarine to form a coarse mixture. Make an indentation in
mixture and add egg, orange peel and orange juice. Beat only until lumps
disappear. Add chopped cranberries and walnuts. Stir until evenly mixed.
Pour batter into pan. Place pan in cooking pot.
3. Cover and bake at “HI” for 3 hours. Do not remove cover during this time.
To test for doneness at end of recommended baking time, insert a metal
cake tester in several places including center of bread. If cake tester comes
out clean, bread is done. If batter clings to cake tester, continue baking for
15-minute intervals. Remove bread from pan and cool on rack. Makes a
1½-pound loaf.