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Cranberry brunch cake.

Offer wedges of this moist fruit-and-nut cake with morning coffee. 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon each baking soda and ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1 cup (1/2 lb.) butter or margarine 2 cups sugar 1 tablespoon grated orange peel 3 eggs 1 cup orange juice 1-1/2 cups cranberries 3/4 cup chopped walnuts or pecans

Stir together flour, baking powder, soda, cinnamon, ginger, and allspice; set aside. With an electric mixer, beat the butter, sugar, and peel until creamy. Add eggs, one at a time, beating well after each. Alternately add the flour mixture and orange juice, blending well. By hand, stir in cranberries and nuts.

Spoon batter into a well-greased and flour-dusted 10-inch tube pan with removalbe bottom. Bake in a 350[deg.] over until a wooden pick inserted comes out clean, about 1 hour. Cool in pan on a rack for 30 minutes. Remove cake from pan and let cool completely on a serving plate. Serves 8 to 10.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1984
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