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A wonderful, moist cake with junky bits of fruit. The cake is easy to make, but does require a little preparation. The cake is colorful and tangy. An unusual combination of cranberries and applesauce. -- EclecticCooking.com

Ingredients:

1 large orange
2/3 Cup fresh cranberries*
¾ Cup canned applesauce*
1 egg, slightly beaten
3 Tbsp Crisco shortening, melted
2-½ Cups all-purpose flour
1 Cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¾ Cup chopped walnuts
*Add 2-3 Tbsp cream if necessary

Directions:

Preheat oven to 350° F (180° C)

Cut orange in half, press out the juice and reserve ½ of the orange shell. Add water to the orange juice to make ½ cup liquid; reserve. Grind reserved orange shell and cranberries with medium blade food chopper. Add the reserved orange juice, applesauce, egg and melted Crisco and mix well. Sift flour, baking soda, baking powder, and salt. Add the sugar and chopped walnuts and add to the orange mixture and stir until just smooth.

Turn batter into a greased 9x5x3-inch (22x12x7) loaf pan. Bake at 350° F (180° C) for 40-50 minutes or until a toothpick comes out clean when inserted. Cool for 10 minutes in pan or on a rack before removing from the pan. Cool completely before slicing.

*Note: 1/3 Cup (2/3 dl) seedless raisins may be used in place of the cranberries.
**Note: ¾ Cup apple-plum jam can be used instead.

(Makes 1 loaf)

Orange Cranberry Bread. To import, drag image to your MacGourmet recipe box.

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