Lemon-Cranberry Mini Loaves
Source of Recipe
Internet
List of Ingredients
2/3 cup butter or margarine, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts
Glaze:
1/4 cup sugar
1/4 cup lemon juiceRecipe
Preheat oven to 350 degrees.
In a mixing bowl, cream together butter, sugar, lemon juice and lemon peel.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts.
Pour batter into 8 to 10 (5-by-3-by-2-inch) mini loaf pans (we greased with vegetable oil spray), and bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. (Ours didn't brown much, except around the edges, but the toothpick did come out clean.)
Cool for 10 minutes before removing from pans to wire racks.
With a toothpick or skewer, poke 12 holes in each loaf. (We did 15.)
Glaze: Combine 1/4 cup sugar and lemon juice and stir until sugar is dissolved. Spoon over loaves. Cool completely before slicing.
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