olga_d_ont
Well-known member
CRANBERRY MINT LOAF
A loaf with the traditional Christmas colours and an unusual yet delicious, combination of flavours. Fresh cranberries, and spearmint gumdrops make this a pretty loaf.
1 cup Fresh cranberries, coarsely chopped
1 cup leaf shaped spearmint gumdrops (about 20) (see NOTE)
1 Tbsp. all purpose flour
1/2 cup hard margarine or butter, softened
1 cup granulated sugar
2 large eggs
1/2 tsp. mint flavouring
2 tsp. finely grated lemon rind
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
Toss cranberries, gumdrops and first 1 Tbsp. flour together in small bowl until cranberries and gumdrops are coated. Set aside.
Cream margarine and sugar together in large bowl. Add eggs, 1 at a time, beating well after each addition. Beat in flavouring and lemon rind.
Combine next 4 ingredients in separate large bowl. Add to margarine mixture. Stir until just moistened. Batter will be very thick.
Stir in milk and cranberry mixture until just combined. Turn into greased 9 x 5 x 3 inch loaf pan. Bake in 350 F. oven for 1 to 1 1/4 hours until wooden pick inserted in centre comes out clean. Let stand in pan for 10 minutes before turning out onto wire rack to cool completely. Cuts into 18 slices.
NOTE: Gumdrops are easiest to cut with greased kitchen scissors or very sharp greased knife.
Company’s Coming Home for the Holidays
A loaf with the traditional Christmas colours and an unusual yet delicious, combination of flavours. Fresh cranberries, and spearmint gumdrops make this a pretty loaf.
1 cup Fresh cranberries, coarsely chopped
1 cup leaf shaped spearmint gumdrops (about 20) (see NOTE)
1 Tbsp. all purpose flour
1/2 cup hard margarine or butter, softened
1 cup granulated sugar
2 large eggs
1/2 tsp. mint flavouring
2 tsp. finely grated lemon rind
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
Toss cranberries, gumdrops and first 1 Tbsp. flour together in small bowl until cranberries and gumdrops are coated. Set aside.
Cream margarine and sugar together in large bowl. Add eggs, 1 at a time, beating well after each addition. Beat in flavouring and lemon rind.
Combine next 4 ingredients in separate large bowl. Add to margarine mixture. Stir until just moistened. Batter will be very thick.
Stir in milk and cranberry mixture until just combined. Turn into greased 9 x 5 x 3 inch loaf pan. Bake in 350 F. oven for 1 to 1 1/4 hours until wooden pick inserted in centre comes out clean. Let stand in pan for 10 minutes before turning out onto wire rack to cool completely. Cuts into 18 slices.
NOTE: Gumdrops are easiest to cut with greased kitchen scissors or very sharp greased knife.
Company’s Coming Home for the Holidays