In a large bowl, cream butter and sugar.
Beat in egg and orange peel.
Combine the dry ingredients; add to creamed mixture alternately with
juice. Fold in cranberries and raisins.
Pour into a greased 9-in. x-in. loaf pan.*
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes;
remove from pan to a wire rack to cool completely. Yield: 1 loaf (16
*I experienced the bottom of the bread
sticking to the pan. I would suggest using baker's parchment on the
bottom of the loaf pan.