"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cranberry Ginger Bread Recipe

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This recipe for Cranberry Ginger Bread, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best Home Baking Cookbook
Added: Thursday, November 20, 2008


2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter
1 tsp. grated lime rind
1 1/2 tsp. grated fresh ginger
1 tbsp. lime juice
3/4 c. water
1 c. fresh cranberries, chopped
1/2 c. nuts, chopped

Preheat oven to 350. Place the flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Cut in the butter until crumbly. Stir in the lime rind, ginger, lime juice and water just to moisten. Stir in the cranberries and nuts and pour into a greased 9 x 5 in. pan. Bake for 55-65 min. or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 min. Remove from the pan and cool completely on the rack. Wrap in plastic wrap and let sit overnight.




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