Oranges and raisins help tone town the tartness.
From a box sold in Columbiaville, Michigan.
2 cups sifted flour
2 cups sugar
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
1/4 c. butter or margarine
1 egg, beaten
1 t. grated orange peel
3/4 c. orange juice
1 1/2 c. light raisins
1 1/2 c. fresh or frozen cranberries, chopped
Sift flour, sugar, baking powder, salt and soda into a large bowl. Cut in butter until crumbly. Add egg, orange peel, and orange juice all at once; stir until evenly moist. Fold in raisins and cranberries.
Spoon into a greased 9x5x3″ loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. Remove from pan–cool on a wire rack. You may substitute cranberries for raisins for an all cranberry bread.