3/4 cup butter, room temperature
3 cups white sugar
3 eggs, room temperature
3 tablespoons orange zest
6 cups all-purpose flour
1 tablespoon salt
4 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups orange juice
1/4 cup sour cream
3 cups whole cranberries, coarsely chopped
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F Grease three large loaf pans.
Combine butter and sugar in a mixer and beat until light and fluffy. Add eggs one at time, beating well between each addition until it's smooth and creamy. Add the orange zest and sour cream.
In a Medium bowl sift together the flour, salt, baking powder and baking soda. Add the sifted flour mixture to the creamed sugar mixture, alternating with orange juice, until all the flour and all the orange juice has been added.
Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine.
Divide the batter evenly among prepared pans and bake for 45 minutes, after 45 minutes, lightly cover with foil and bake and additional 15 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire racks.
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