2 cups flour
1 cup sugar
1 1/4 tsp. baking powder
1/4 cup shortening
1 tsp. grated orange peel
1 egg, beaten
3/4 cup orange juice
1 cup cranberries, coarsely chopped
1/2 cup walnuts, pecans or slivered almonds
1/2 tsp. nutmeg
1/2 tsp. cinnamon
few drops of vanilla
1/4 tsp. salt

Preheat oven to 350°F.

Sift together flour, baking powder, nutmeg, cinnamon, salt and sugar. Cut in shortening using two knives or a pastry blender, as you would do if making a pie crust or biscuits.

Combine orange peel, orange juice and egg.

Stir orange and egg mixture into the dry ingredients, mixing just enough to moisten.

Stir in cranberries, nuts and vanilla.

Transfer batter to a buttered and lightly floured 9x5x3-inch loaf pan.

Bake at 350°F for 1 hour.

Allow to cool for 45 minutes. Wrap and store overnight before slicing. May be frozen for up to 2 months.

Submitted by: CM