- 2/3 cup butter or margarine, softened
- 1 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons grated lemon peel
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 cup milk
- 2 cups dried cranberries
- 1 cup chopped walnuts
- Glaze:
- 1/4 cup sugar
- 1/4 cup lemon juice
- In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing.