Cranberry Raisin Bread

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