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Title: Cranberry Orange Loaf Cake
Categories: Dessert Cake Fruit
Yield: 12 Slices
| 2 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Softened butter or margarine |
| 2 | Large eggs | |
| 1 | tb | Grated orange peel |
| 1 | ts | Vanilla extract |
| 1 | c | Bison Original Sour Cream |
| 1 1/2 | c | Chopped fresh cranberries |
| Confectioner's sugar |
In medium bowl combine flour, baking powder, baking soda and salt; set aside. In large mixing bowl beat butter and sugar [!!! I just realized there is no regular sugar in the ingredients list! I'd guess 1 to 1 1/2 cups white sugar. JM] until fluffy. Beat in eggs until well blended. Mix in orange peel and vanilla. Stir in dry ingredients alternately with Bison Original Sour Cream. Fold in cranberries. Turn into a 9 x 5 loaf pan, lined with foil for easier removal. Bake in a 350 F oven (325 F if using a glass baking dish) for 55-60 minutes, or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. Dust lightly with confectioner's sugar.
Preparation Time: 20 minutes Cooling Time: 55-60 minutes
[The Plug:] "Bison Original Sour Cream along with fresh cranberry and orange create a delicious and easy to make cake. The moistness comes from smooth, creamy Bison Sour Cream. Slice and serve with your favorite hot beverage."
Bison Food Company, 1997 Sponsor of Taste of Buffalo, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 07-19-98 (20:09) The Once And Future Legend (1) Cooking
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