| | Directions | | Heat oven to 350°. Grease and flour two loaf pans. Combine flour, soda and salt. Sift together and set aside. Cream sugar with shortening. Beat in eggs, sour cream and juice. Stir in flour just until moistened. Fold in cranberries, apple and nuts. Divide mixture between prepared pans. Bake 50 to 60 minutes until a toothpick inserted in the center of each comes out clean. Cool 10 minutes in pan. Turn out onto a rack to finish cooling. Wrap each loaf tightly and store in refrigerator at least 2 days before slicing. Makes 2 loaves. |
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| Ingredients | | - |  | 3 cups all-purpose flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 1/4 cups sugar |
| - | | 1/2 cup shortening |
| - | | 2 Eggs |
| - | | 1/2 cup sour cream |
| - | | 1/2 cup orange juice |
| - | | 2 cups coarsely chopped, fresh cranberries |
| - | | 1 cup shredded, peeled, cored apple |
| - | | 1 cup chopped nuts |
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