Merry Christmas Cranberry Bread

Yes, I’m already working on things that need planning for Christmas. Sure, it is two months away BUT, It is ONLY two months away! I’ve been lining up my recipes and making sure to slowly accumulate the necessary supplies needed  for the holiday baking. This is a good recipe for a festive addition to breakfast or giving as a homemade gift.

Merry Christmas Cranberry Bread

2 cups sifted, all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
3/4 cup orange juice
1 well-beaten egg
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/4 cup diced green maraschino cherries
1/2 cup toasted, chopped pecans

Preheat oven to 350 degrees.

Sift together dry ingredients. Cut in the shortening until it is roughly broken up into the dry ingredients. Blend together the orange juice, egg, and vanilla. Add to the dry ingredients and mix to moisten. Fold in the cranberries, cherries, and nuts. Bake in vegetable oil sprayed 9×5-inch bread pan for 45-60 minutes. Use a toothpick to test the middle of the loaf. If there is still wet dough, bake longer. Cool for 15 minutes and then remove from pan to finish cooling on a rack. A lemon glaze wouldn’t be frowned upon!

You can also bake the batter in cupcake tins for individual portions. Just remember to reduce the baking time.

Cranberry Upside Down Cake

I’m always thinking ahead so no one that knows me can be surprised to see me offering ideas for Thanksgiving already! Everyone thinks they have all the time in the world and the Sunday before  Thanksgiving, you suddenly realize why the grocery store is so crowded, there seem to be an abundance of pumpkins around, and what’s with all the sales on turkeys, anyway. After you avoid a graceful faint right there in the canned foods aisle, you grab a basket and join the crowd stocking up for Thanksgiving.

Here is a recipe to save you time and yet, make you look the part of the thoughtful cook sharing your culinary ideas with your holiday company.

Cranberry Upside Down Cake
1 package yellow cake mix
2 cups fresh cranberries
1 cup brown sugar
1 stick butter
Freshly grated orange zest

Preheat the oven to 350 degrees.

Vegetable oil spray two round, 8-inche cake pans. Slice the butter into thin slices and divide between the two baking pans in one layer around the bottom of the pans. Spread out 1/2 cup of brown sugar in each pan on top of the butter. Layer 1 cup of cranberries in each pan over the sugar. Sprinkle the fresh orange zest on top of each pan.

Prepare the cake mix according to directions. Divide between the two pans. Bake for 25-35 minutes or until the top is golden and springs back when lightly touched. Let the cakes cool for ten minutes and then carefully invert them onto serving plates. If a few berries stick, just press them back into any missing places on the cake.

NOTE: You can do the same recipe only using canned pineapple rings, drained. Don’t use canned cranberries, however! You need to use either fresh ones or fresh frozen ones.