Cranberry Lemon Nut Bread

Ingredients

• ¼ cup vegetable shortening
• ¾ cup sugar
• 1 egg
• 1⅓ cup milk
• 3 cup all-purpose flour
• 3½ tsp baking powder
• 1 tsp salt
• 1 cup chopped nuts
• 1 cup cranberries, rinsed and drained
• grated rind of 1 lemon
• 1 tsp ground mace

Method

1. Cream the shortening and sugar. Beat in the egg. Stir in the milk.
2. Add the flour, baking powder and salt and beat until smooth and thick. Fold in the nuts, cranberries, lemon rind and mace.
3. Pour the mixture into a greased 9x5x3-inch loaf pan. Bake in a preheated moderate oven (350 degrees F) for 60 to 70 minutes or until the top is firm and brown.
4. Remove from the pan and cool on a rack. Cool thoroughly before cutting into thin slices.

Notes

Makes one 9x5x3-inch loaf.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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