Lemon-Cranberry Mini Loaves 2/3 cup butter, 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 Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon-Cranberry Mini Loaves cont. 1/4 cup lemon juice In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon-Cranberry Mini Loaves Yield: 4 loaves. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008