Prep 15 mins
Cook 1 hr 15 mins
What a lovely combination of ingredients! Mmmmm-mmmmmm! Adapted from Cook Now Serve Later cookbook by Reader's Digest. New England, Mid Atlantic, Canadian
- 709.77 ml sifted flour
- 314.66 ml sugar
- 11.09 ml baking powder
- 7.39 ml baking soda
- 29.58 ml grated orange rind
- 29.58 ml grated lemon rind
- 78.07 ml cold vegetable shortening
- 1 orange, juice of, plus
- 1 lemon, juice of, adding water to make 1 1/8 cups
- 354.88 ml sharp cheddar cheese, shredded
- 2 eggs, lightly beaten
- 354.88 ml fresh cranberries, coarsely chopped (or frozen)
- 236.59 ml walnuts, coarsely chopped
- Preheat your oven to 350*F.
- In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal.
- In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts.
- Pour the batter into a buttered and floured 9"x5"x3" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy!
- To store:.
- Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.
Delicious! Wonderful flavor. Not too sweet, goes great slathered in cream cheese! I did use craisin instead of fresh cranberries as I could not find fresh, but it was still delicious. Thanks Sharon for another great recipe.
There's something fundamentally wrong with this recipe. With so little liquid it's impossible to make a workable batter. I probably added about a cup of water to make it the right consistency. This recipe is in major need of correction.