1/2 cup butter 3/4 cup sugar 2 eggs 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup unsweetened orange juice 1 cup coarsely chopped cranberries
Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each one. Add dry ingredients alternately with juice, mixing well. Stir in cranberries. Pour into greased and floured 9×5 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until wooden pick comes out clean. Cool 5 minutes. Remove from pan. Makes 1 loaf. Serve with sweet orange spread mixed as follows: 1 tablespoon powdered sugar, 1 teaspoon grated orange rind.