This recipe was clipped from a newspaper, date is unknown. Recipe is typed below along with a scanned copy.
Cranberry Lemon Nut Bread
4 tablespoons butter or margarine
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 cup fresh cranberries, chopped or cut in half
1/2 cup chopped mixed candied fruits and peels
1/2 cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons sugar
Preheat oven to 350 degrees.
Cream together butter and the 3/4 cup sugar till light and fluffy. Add eggs and lemon peel and beat well. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating till smooth after each addition. Stir in cranberries, mixed fruits and peels, and nuts. Pour into a greased 9 by 5 by 3-inch pan.
Bake in preheated oven for 55 to 65 minutes. Let cool in pan 10 minutes. Remove from pan and cool further. Combine lemon juice and 2 tablespoons sugar. Spoon over top. Wrap in foil or plastic wrap. Store overnight. Store in cool area or in refrigerator if planning to keep for several days.