Cranberry Tea Loaf
| Preparation: | 30 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h 10 min |
servings
Recipe ingredients
- 1 1/4 cups (310 mL) water
- 1/4 cup (60 mL) cranberry juice cocktail
- 4 Red Rose Tea bags
- 3 cups (750 mL) flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 1/4 cups (310 mL) granulated sugar
- 1/4 cup (50 mL) Imperial Margarine
- 2 large eggs
- 1 cup (250 mL) chopped cranberries
- 1 cup (250 mL) chopped walnuts or pecans
Preparation
Preheat oven to 350°F / 175°C. Grease 9x5x3-inch (2 L) (22x12x7-cm) loaf pan; set aside.
In 1-quart saucepan, bring water and cranberry juice to a boil. Remove from heat and add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat sugar and Imperial Margarine until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in cooled tea mixture. Gradually beat in flour mixture just until blended. Stir in cranberries and walnuts. Turn into prepared pan.
Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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