BREAD - CRANBERRY N' LEMON POPPYSEAD Recipe

2

Ingredients

1 pkg. lemon cake mix (18.25 oz.)
1 sm. pkg (3.5 oz.) instant lemon pudding
1/4 C. poppy seeds
1 C. sour cream
1/2 c. water
4 eggs
2 C. fresh/frozen cranberries, chopped
2 T. granulated sugar
1/2 tsp. ground cinnamon
CRANBERRY HONEY BUTTER
1 C. butter
1/4 C. honey
1 C. whole berry cranberry sauce

Preparation

Step 1

1. Heat oven to 350°F. Grease 2 loaf pans about 4 1/2 x 8 1/2 x 2 1/2 inches. Combine cake mix, pudding and poppyseeds in a large bowl. Stir to blend ingredients. Add sour cream, water and eggs. Mix well. Stir in cranberries and pour into pans. Blend sugar and cinnamon together for topping and sprinkle over batter.

2. Bake about 50-60 minutes or until center is firm to the touch. Cool 5 minutes and then remove from pans. Cool on racks. Serve with Cranberry Honey Butter.

CRANBERRY HONEY BUTTER
Beat butter and honey in medium bowl until soft and fluffy. Add whole berry cranberry sauce and beat until well blended. Store in refrigerator.

Note: Other size pans may be used, filling about 1/2 full. Bake accordingly.