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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2/3 cup shortening |
1 1/3 cups sugar |
3 eggs |
1/2 cup fat free sour cream |
1 1/4 teaspoons lemon extract |
2 1/3 cups unbleached all-purpose flour |
1 1/4 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
1 cup buttermilk |
1 1/4 cups dried cranberries |
Directions:
1. In a large mixing bowl, cream shortening and sugar.
2. Add eggs one at a time beating well after each one.
3. add sour cream and lemon extract, mix well.
4. Combine the flour, baking powder, baking soda and salt, mix well.
5. Add to creamed mixture alternately with the buttermilk.
6. Fold in cranberries.
7. Pour into 4 greased 5 3/4x3x2 loaf pans.
8. Bake at 350 for 40-50 minutes.
9. Cool 10 minutes beforeremoving from pans.
10. These freeze very well.
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