Wednesday 4 May 2011

A Word Addition to Wordless Wednesday...

By special request for Stacey, here is the recipe for the Cranberry Lemon loaf seen in the picture.  As the recipe seems to change every time I make it, I hope it works for you!

Cranberry Lemon Loaf 
This will make 2 loaves.  This recipe can be halved if you only want to make one loaf.

Butter/margarine      1/2 cup
Sugar                          2 cup
Eggs                            2
Lemon juice                 ~1 cup plus some extra splashes

Flour                           4 cups

Baking powder           3 tsp
Baking Soda               1 tsp
Salt                             1 tsp
Fresh or frozen whole cranberries  3 cups (about 1 bag)

Combine butter, sugar, eggs and beat until smooth, add lemon juice and stir until homogeneous.

In other bowl measure flour, baking powder, baking soda, and salt.  Stir in cranberries and then add this mixture to wet mixture and stir until JUST moistened.  (sometimes, depending on the "extra splashes" of lemon juice, this seems to be a drier, chunky mixture, but the end result is still tasty)

Scrape into greased pan or parchment paper coated pans.  Bake at 350 degrees F for ~1 hour (I usually add about 6 minutes but generally just keep it baking until it gets the desired texture/brown-ness on top)

Sorry for the unprecise-ness of this recipe, as I say, it changes every time I make it, but always find it delicious!  This is a lovely tart loaf that goes nice with a cup of tea, or for breakfast on the go.  Use freshly squeezed lemons for a REALLY lovely taste.

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