Mark's Glazed Cranberry Loaf

50 mL Butter (1/4 cup)
175 mL granulated sugar (3/4 cup)
2 eggs
10 mL grated lemon rind (2 tsp)
500 mL all purpose flour (2 cups)
250 mL raw chopped cranberries or frozen (1 cup)
125 mL chopped walnuts (1/2 cup)
12 mL baking powder (2 tsp)
5 mL salt (1 tsp)
1 mL cinnamon (1/4 tsp)
175 mL milk (3/4 cup)

15 mL lemon juice (1 Tbsp)
30 mL granulated sugar ( 2 Tbsp)

Grease and flour a 2 L ( 9" x 5 ") loaf pan. Preheat oven to 180C (350 F). Cream the butter , add 175 mL sugar and beat until light and fluffy. Beat in the eggs, one at a time. Add the lemon rind . Mix 50 mL (1/4 cup) of the flour with cranberries and walnuts. Sift together the remaining flour, baking power, salt, and cinnamon. Add the dry ingredients alternately with the milk to the creamed mixture, beginning and ending with dry ingredients. Stir only enough to mix. Stir in the floured cranberries, walnuts until all the ingredients are will distributed. Do not overmix. Turn into the prepared pan and bake for 1 hour and 10 minutes, or until a skewer inserted in the middle of the loaf comes out clean. Cool in the pan for 5 minutes.

Meanwhile, combine the lemon juice and 25 mL sugar . Drizzle the mixture over top of the loaf. Let stand for 5 minutes longer. Remove from the pan and cool completely on a rack. Wrap and store for a day before serving .

Yields 1 loaf.