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Categories:
fresh cranberries sugar water shortening eggs flour baking powder baking soda salt mashed ripe banana walnuts
Viewed: 67 - Published at: 8 years agoIngredients
- 2 c. fresh cranberries
- 1 2/3 c. sugar, divided
- 1 c. water
- 1/3 c. shortening
- 2 large eggs
- 1 3/4 c. flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 c. mashed ripe banana
- 1/2 c. coarsely chopped walnuts
Method
- Line a greased 9 x 5 x 3-inch loaf pan with wax paper.
- Set aside.
- Combine cranberries, 1 cup sugar and water in a saucepan. Cook over medium heat for 5 minutes, or until cranberry skins pop. Drain and set aside.
- Beat shortening at medium speed until creamy, gradually adding remaining 2/3 cup sugar.
- Beat well.
- Add eggs, one at a time, beating after each addition.
- Combine flour, baking powder, soda and salt; add to shortening mixture, alternating with banana, beginning and ending with flour mixture. Mix after each addition.
- Fold in reserved cranberries and walnuts.
- Spoon batter into prepared pan.
- Bake at 350° for 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
- Remove from pan.
- Remove wax paper and let cool completely on wire rack.
- Makes 1 loaf.
