 Lemon Cranberry Loaves
Makes 24 slices
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Ingredients
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1-1/4
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cups finely chopped fresh cranberries
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1/2
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cup finely chopped walnuts
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1/4
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cup granulated sugar
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1
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package DUNCAN HINES® Moist Deluxe® Lemon Supreme Cake Mix
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3/4
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cup milk
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1
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package (3 ounces) cream cheese, softened
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4
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eggs
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Confectioners' sugar
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1. Preheat oven to 350°F. Grease and flour two 8-1/2×4-1/2-inch loaf pans.
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2. Stir together cranberries, walnuts and granulated sugar in large bowl; set aside.
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3. Combine cake mix, milk and cream cheese in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add eggs, 1 at a time, beating for 2 minutes. Fold in cranberry mixture. Pour into prepared 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. Cool completely. Dust with confectioners' sugar.
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Tip
To quickly chop cranberries or walnuts, use a food processor fitted with a steel blade and pulse until evenly chopped.
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© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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Printed
from fbnr.com
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