20 ounces raw cranberries
7 ounces orange peel
40 ounces all-purpose flour
36 ounces granulated sugar
1 ounce baking powder
2 teaspoons salt
2 teaspoons baking soda
9 ounces eggs (about 5 total), beaten
1 1/2 cups orange juice
3 3/4 cups water
1/2 cup vegetable oil
1 pound pecans or walnuts, chopped
Servings: 80
1. Wash and sort cranberries. Coarsely grind cranberries and orange peel.
2. Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds or until mixed, using flat beater.
3. Combine and add to dry ingredients. Mix on low speed only until dry ingredients are moistened.
4. Add nuts and cranberry mixture to batter. Mix on low speed until blended. Batter may be lumpy.
5. Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan. Bake at 350°F for about 50 minutes.
6. Cut 16 slices per loaf.
Yield: 5 loaves 5x9 inches
7 ounces orange peel
40 ounces all-purpose flour
36 ounces granulated sugar
1 ounce baking powder
2 teaspoons salt
2 teaspoons baking soda
9 ounces eggs (about 5 total), beaten
1 1/2 cups orange juice
3 3/4 cups water
1/2 cup vegetable oil
1 pound pecans or walnuts, chopped
Servings: 80
1. Wash and sort cranberries. Coarsely grind cranberries and orange peel.
2. Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds or until mixed, using flat beater.
3. Combine and add to dry ingredients. Mix on low speed only until dry ingredients are moistened.
4. Add nuts and cranberry mixture to batter. Mix on low speed until blended. Batter may be lumpy.
5. Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan. Bake at 350°F for about 50 minutes.
6. Cut 16 slices per loaf.
Yield: 5 loaves 5x9 inches
Last edited by a moderator:
