Lemon Cranberry Loaves
|Finely chopped fresh cranberries||1 1⁄4 Cup (20 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Moist deluxe lemon supreme cake mix||18 1⁄4 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1 Tablespoon|
Preheat oven to 350°F.
Grease and flour two 8 1/2X4 1/4-inch loaf pans.
Stir together cranberries, walnuts and granulated sugar in large bowl; set aside.
Combine cake mix, cream cheese and milk in large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Add eggs, 1 at a time, beating for an additional 2 minutes.
Fold in cranberry mixture.
Pour into pans.
Bake at 350°F for 45 to 50 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 15 minutes.
Loosen loaves from pans.
Invert onto cooling rack.
Turn right side up.
Dust with confectioners sugar.