The Junior League of Spartanburg, South Carolina

The Southern Junior League Cookbook

Juice and rind of 1 medium orange

1 cup raisins or dates

2 tablespoons melted shortening

1 teaspoon vanilla

1 egg, beaten

2 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 cup sugar

1/2 cup chopped nuts

Pour juice from orange into 8-ounce measuring cup; add boiling water to fill cup.

Remove most of white membrane from orange rind; force rind through food chopper with raisins or dates, using coarse blade. Add diluted orange juice. Stir in shortening, vanilla, and egg.

Add flour sifted with salt, baking powder, soda, and sugar. Beat well. Stir in nut meats.

Bake in wax paper-lined 5x9-inch loaf pan in moderate oven (350°) about 1 hour.

For a lighter bread, leave out the raisins or dates.

Yield: 1 loaf

Notes:

  1. Went with dried cranberries, chopped walnuts, and added in about a quarter cup of carrot bits that were left over from something else

  2. Used a food processor to chop the cranberries, nuts, carrot bits, and orange peel

  3. This baked up impossibly fluffy in a lightly oiled glass loaf dish without wax paper, but I would do closer to 50 minutes than a full hour

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