Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick
vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm)
loaf pan. (Note: if using a dark colored pan reduce the oven temperature
to 325 degrees F (165 degrees C).)
In a large bowl whisk together the flour,
sugar, baking powder, salt, and orange zest (if using). Add the chopped
cranberries, candied peel and chopped nuts and stir to combine.
In a separate bowl whisk together the
beaten egg, melted butter, vanilla extract and milk. Stir the wet
ingredients into the dry ingredients just until everything is mixed
together. Pour into the prepared pan, smoothing the top with the back
of a spoon or an offset spatula. Bake for about 50-55 minutes or until a
toothpick inserted into the center of the cake just comes out clean.
Remove from oven and let cool on a wire rack. Wrap in plastic
wrap and aluminum foil
and store overnight before serving. This bread can be frozen.
Makes one loaf.
2 1/3 cups (305 grams) all-purpose
2/3 cup (135 grams) white granulated
teaspoons (12 grams) baking powder
(2 grams) salt
Zest of one orange or lemon (optional)
egg, lightly beaten
(55 grams without shell)
4 tablespoons (55 grams) unsalted
butter, melted and cooled to room
teaspoon (4 grams) pure
1 cup (240
at room temperature
1 cup (120 grams) fresh
cranberries, coarsely chopped
1/2 cup (90 grams) candied and chopped mixed peel
almonds, coarsely chopped (can use walnuts, hazelnuts or pecans)