Cranberry Tea Loaf
1-1/4 cups water
1/4 cup cranberry juice cocktail
4 Bromley Tea Bags
2 eggs
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (2ml)
1-1/4 cups granulated sugar
1/4 cup butter or margarine
1 cup chopped cranberries
1 cup chopped walnuts or pecans
Preheat oven to 350°F. Grease 9x5x3-inch loaf pan; set aside.
In 1-quart saucepan, bring water and cranberry juice to a boil. Remove from heat
and add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat sugar and butter until light and fluffy,
about 3 minutes. Beat in eggs, one at a time, beating well after each addition.
Beat in cooled tea mixture. Gradually beat in flour mixture just until blended.
Stir in cranberries and walnuts. Turn into prepared pan.
Bake 1 hour 15 minutes or until toothpick inserted in center comes
out clean. On wire rack, cool 10 minutes; remove from pan and cool
completely.
Yields one loaf.