"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cranberry Lemon Loaf Recipe

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This recipe for Cranberry Lemon Loaf, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Friday, September 15, 2006


1 cup pecans, chopped
1 1/2 cups fresh or frozen cranberries
2 cups white sugar
1 cup butter, softened
5 large eggs
1/4 cup sour cream
1/2 cup lemon juice
1 tbsp. lemon zest
2 tsp. vanilla
1 1/2 cup flour
1/2 tsp. salt


1/3 cup lemon juice
1/2 cup sugar
Icing sugar

Blend sugar and butter in large bowl until light and fluffy. Add eggs, one at a time, mixing after each one. Add sour cream, lemon juice, zest, and vanilla. Mix well.
Combine all dry ingredients and add to wet. Mix until just combined. Fold in cranberries and nuts. Pour batter into buttered loaf pans and bake in 350 oven for 40-50 minutes or until tester comes out clean.
Combine sugar and lemon juice in saucepan and heat until sugar dissolves. Spoon syrup over loaves while loaves are still warm and dust with icing sugar.




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