Cranberry Nut Cake
|Shortening||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Pecans||1 Cup (16 tbs)|
|Cranberries||2 1⁄2 Cup (40 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Soft butter||1⁄4 Cup (4 tbs)|
|Confectioners sugar||4 Cup (64 tbs)|
1)In a bowl, beat shortening and sugar.
2)Add eggs, one at a time and beat.
3)In a bowl, sift flour, baking powder and salt together.
4)Mix it with creamed mixture alternately with milk.
5)Add pecans and 2 cups cranberries.
6)Take a greased and floured 10-inch tube pan and pour the batter.
7)Bake at 350 degrees for 1 hour and 20 minutes.
8)Cool cake in pan for 10 minutes. Place on rack and cool completely.
9)In a saucepan, add remaining cranberries and water.
10)Cook for 5 minutes or until cranberries pop. Stir constantly.
11)Cool and add lemon juice.
12)In a bowl, beat butter, adding confectioners' sugar alternately with cranberry mixture.
13)Frost the cake with this mixture.
14)Slice and serve the cake.