2 c. all - purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 c. shortening
3/4 c. orange juice
1 tbsp. grated orange rind
1 egg, room temperature and beaten
1/2 c. chopped nuts
1 c. cranberries, coarsely chopped

In large bowl sift together flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in the shortening until the mixture resembles coarse cornmeal. In a small bowl combine orange juice and grated rind with the beaten egg. Pour the liquid into the dry ingredients and mix just enough to dampen. Don't beat. Carefully fold in the nuts and cranberries.

Choose one large (9 x 5 inch) or two small (7 1/2 x 3 1/2 inch) loaf tins, greased or use Teflon. If glass, reduce heat by 25 degrees. Use butter to grease pans. Line the long sides and bottom with one length of waxed paper, butter - for easy removal of the loaf. The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown. Allow filled pan to rest for 20 minutes.

Preheat oven to 350 degrees. Bake for 1 hour or until loaf tests done when pierced in the center with a metal skewer or wooden toothpick. If it comes out clean and dry, the loaf is baked. If moist particles cling to the pin, return the loaf to the oven for an additional 10 minutes.