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CRANBERRY RAISIN BREAD

Category:    Bread, Holidays, Christmas, Echo
Yield:4 servings
 
           -CALIFORNIA HERITAGE CONTI    

------------------------THE "LARK" (COOKING, WP51, C------------------------
 
  Cranberry Raisin Bread
  
  Serve this bread warm topped with Cranberry Butter (below) on Christmas
  morning.
  
  4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons
  salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups
  orange juice 1 Tablespoon finely grated orange peel 2 cups fresh
  cranberries, washed, stemmed and copped (or frozen cranberries, thawed and
  patted dry) 1 cup raisins
  
  Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,
  baking powder, salt and baking soda. With a pastry blender or fork, cut in
  butter until the mixture makes coarse crumbs. In another bowl beat eggs,
  orange juice, and orange peel until well blended. Stir in flour mixture.
  Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch
  x 5-inch-x 3-inch loaf pans and bake  for 1 hour and 10 minutes, or until a
  toothpick inserted in center comes out clean. Cool in pans on rack for
  10-15 minutes before removing from pans.
  
  Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen
  cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup
  unsalted butter, softened 1 Tablespoon lemon juice
  
  In a food processor puree the cranberries with the sugar. Add the butter
  and lemon juice, and blend until smooth. Transfer to a serving bowl and
  chill, covered, until firm


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