"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis


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This recipe for CRANBERRY POUND CAKE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, January 19, 2009


1 cup butter, softened
2 cups sugar
2-1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
1/2 cup milk
1 tsp. vanilla
1 cup chopped nuts
1 cup chopped cranberries

1. Cream butter and sugar together in a large bowl.
2. Sift flour, baking powder, and salt together on waxed paper.
3. Add eggs one at a time to creamed mixture. Alternate with dry ingredients.
4. Add milk and vanilla.
5. Stir in chopped nuts and chopped cranberries.
6. Spoon into greased and floured bundt pan.
7. Bake at 350 for 1 hour and 10 minutes.
8. Cool in pan for 15 minutes. Remove from pan and cool completely.
9. Sift powdered sugar over cake




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