Sherrie Patrick shared this recipe with us a few years ago. She got it from her husband, Chuck’s, grandmother. It has become a favorite of our extended family, and not just for the Holiday Season. It tastes good any time of the year; it makes a good coffee cake, dessert cake, or, slide a piece or two under the broiler in the morning, spread a bit of butter on it, and you’re ready to go! The only thing we’ve changed in the recipe is the processing of the cranberries. The original recipe calls for "halving" the berries. We use frozen berries, pulse them a few times in the food processor, and dump ‘em in the mix. This, by the way, is another "taste tested and approved" recipe, courtesy the crew at The Mason County News!
2 Cups flour
1 Cup sugar
1 ½ Tsp. Baking powder
1 Tsp. Salt
¾ Cup orange juice
1Tblsp. freshly grated orange rind
2 Tblsp. corn oil
1 Egg, well beaten
½ Cup chopped pecans
1 ½ Cup fresh or frozen cranberries, halved (or pulsed in a food processor)
Preheat the oven to 350 degrees. Sift together the flour, sugar, baking powder and salt. Combine orange juice, grated rind and oil; then stir in the beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in cranberries and pecans. Sppon into well greased loaf pan, spreading evenly, making corners slightly higher than the center. Bake at 350 degrees for 50-60 minutes (longer if it doesn’t look quite done to you; you can hardly over bake this extremely moist mixture!). Cool; remove from pan, and take 3 slices down to The News office. Yields 1 loaf (minus 3 slices, of course).