This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

CRANBERRY NUT LOAF
THE COOKS CORNER

2 cups all-purpose sifted flour
1 cup sugar
1 1/2 tsps. double-acting baking powder
1 tsp. salt
1/2 tsp. soda
1/4 cup shortening
3/4 cup orange juice
1 tsp. grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
1 cup fresh cranberries, coarsely chopped

Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3″). Spread corners and sides slightly higher than center. Bake in moderate oven (350 degrees) for about 1 hour, until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store over night for easy slicing.