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Cranberry Loaf Cake is wonderful for the Christmas holidays. I make this cranberry loaf cake often as it is good anytime of the year and you can substitute different fruits and berries. It keeps well for several days in a cool place. I just put it under a cake cover and it never lasts long at my house. We love this cranberry cake with our morning coffee and cranberries are so good for you. Dust with powdered sugar or add the glaze for a real treat to serve family and friends. This cranberry cake makes a great gift, too.
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter or 8 tablespoons or 1/2 cup, softened
1 1/2 cups white granulated sugar
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup chopped fresh cranberries
1 cup chopped nuts, pecans or walnuts
Whisk together the flour, salt and baking powder in a bowl and set aside. In a mixing bowl cream the butter, sugar and eggs with a mixer. Add the flour mixture to the creamed mixture and mix along with milk, sour cream and vanilla extract. Fold in the chopped cranberries and nuts with a spoon. Spray a 9 x 5 bread pan with cooking spray. Pour in batter and bake in preheated 325 degree oven for 1 hour and 15 minutes checking center at 1 hour since ovens will vary. Makes 1 loaf cake. Enjoy!
1 cup powdered sugar
4 to 5 tablespoons milk
Whisk together and drizzle over cake.
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