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2 cups unbleached flour
cup sugar
2 teaspoon baking powder
1 teaspoon salt (optional)
teaspoon baking soda
cup safflower oil or melted shortening
cup orange juice
1 tablespoon grated orange zest
1 egg, well beaten
1 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES
(washed and coarsely chopped)
cup chopped walnuts

Prepare CAPE BLANCO CRANBERRIES, nuts, orange juice and orange peel; set aside. In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. In small mixing bowl combine oil, orange juice, egg, and orange zest. Mix together with flour mixture just until moist. Sprinkle 2 tablespoons flour over the prepared CAPE BLANCO CRANBERRIES and the walnuts; mix and shake till coated; sift the remaining flour; fold gently into bread mixture. Spoon dough into prepared pan. Bake at 350 for 60 minutes or until cake tester inserted in center comes out clean. Cool for 15 minutes before removing from pan. Cool and store in plastic wrap overnight before cutting.

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