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Lemon Cranberry Loaves Recipe
|Finely chopped fresh cranberries||1 1⁄4 Cup (20 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Moist deluxe lemon supreme cake mix||18 1⁄4 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 4015 Calories from Fat 2343
% Daily Value*
Total Fat 181 g278.7%
Saturated Fat 45.2 g225.8%
Trans Fat 0 g
Cholesterol 956.4 mg
Sodium 3869.2 mg161.2%
Total Carbohydrates 540 g180%
Dietary Fiber 33.8 g135.4%
Sugars 332.9 g
Protein 67 g134.2%
Vitamin A 48.5% Vitamin C 69.1%
Calcium 124.3% Iron 94%
*Based on a 2000 Calorie diet
Grease and flour two 8 1/2X4 1/4-inch loaf pans.
Stir together cranberries, walnuts and granulated sugar in large bowl; set aside.
Combine cake mix, cream cheese and milk in large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Add eggs, 1 at a time, beating for an additional 2 minutes.
Fold in cranberry mixture.
Pour into pans.
Bake at 350°F for 45 to 50 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 15 minutes.
Loosen loaves from pans.
Invert onto cooling rack.
Turn right side up.
Dust with confectioners sugar.