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Cranberry Tea Loaf https://www.metro.ca/userfiles/image/recipes/pain-canneberges-the-1761.jpg PT30M PT1H30M PT2H10M
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.
1
1/4 cups (60 mL) water 1/4 cup (60 mL) cranberry juice cocktail 4 tea bags 3 cups (750 mL) flour 1 tsp. (5 mL) baking soda 1/2 tsp. (2 mL) Salt 1/4 cups (60 mL) granulated sugar 1/4 cup (60 mL) imperial margarine 2 large eggs 1 cup (250 mL) chopped cranberries 1 cup (250 mL) chopped walnuts or pecans
Cranberry Tea Loaf

Cranberry Tea Loaf

Rate this recipe
2 Votes
1
loaf
0:30
Preparation
1:30
COOKING
2:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cups
    (60 mL)
    water
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    1 L

  • 1/4 cup
    (60 mL)
    cranberry juice cocktail
  • 4
    tea bags
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    SELECTED SIZES SELECTED VARIETIES

  • 3 cups
    (750 mL)
    flour
  • 1 tsp.
    (5 mL)
    baking soda
  • 1/2 tsp.
    (2 mL)
    Salt
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    66 g - 1 kg SELECTED VARIETIES

  • 1/4 cups
    (60 mL)
    granulated sugar
  • 1/4 cup
    (60 mL)
    imperial margarine
  • 2
    large eggs
  • 1 cup
    (250 mL)
    chopped cranberries
  • 1 cup
    (250 mL)
    chopped walnuts or pecans
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Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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