Name: Corinne Morgan
Class Year: 2013
Country of Residence: United Kingdom
Why is this recipe great? What’s its backstory?
This is a recipe that was created by my great great grandmother and has been passed down through my mother’s side of the family, which has not had a son in 5 generations, so this recipe has always passed from mother to daughter. I made this recipe for a recent board gathering for the Mount Holyoke Club of Britain, where it was very popular. Upon telling my mother and grandmother about the great reaction to the recipe, they laughed and admitted to it also being their go to recipe whenever they needed to bring a food item to a gathering. Hopefully, this recipe can one day become your family’s old reliable as well.
Cranberry Orange Sweetbread
Serves 8-10. Takes approx. 1.5 hours
- 1 C. Sugar
- 2 Tbsp. Butter
- 1 Beaten Egg
- 2 C. Flour
- ½ tsp. Salt
- 1½ tsp. Baking Powder
- ½ tsp. Baking Soda
- Zest of One Orange
- ¾ C. Orange Juice
- 1 C. Thinly Sliced Cranberries
- ½ C. Nuts (of your choice)
- Preheat the oven to 350Farenheit.
- Cream the butter and sugar together in a large mixing bowl.
- Stir in the beaten egg.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda and sift.
- Combine the zest of one orange and the orange juice in a third bowl.
- Combine the ingredients by adding ⅓ of the dry ingredients to the bowld with the creamed butter and sugar, then ½ of the wet, then ⅓ of the dry, then ½ of the wet, and the final ⅓ of dry making sure to mix thoroughly between each addition.
- Stir in the cranberries and nuts.
- Line a loaf pan with baking paper and butter and pour in the mix.
- Bake in the preheated oven for 1 hour.