Cranberry Orange Quick Bread (Five Roses Flour - 1967) - cooking recipe

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (shortening)
3/4 cup orange juice
1 tablespoon grated orange rind
2 eggs, well beaten
1 cup coarsely chopped cranberries, leave a few whole
1/2 cup chopped glace green cherries (optional)

Preparation

Stir flour, sugar, baking powder, baking soda and salt together.
Cut in butter until mixture resembles coarse cornmeal.
Combine orange juice and grated rind with well beaten eggs.
Pour all at once into dry ingredients, mixing just enough to dampen.
Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
Sprinkle a few floured whole cranberries over top of batter.
Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
Cool in casserole 10 minutes, then remove.
Store overnight for easy slicing.
Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.