RUM CRANBERRY LOAF

By jarren

Ingredients

• Cake:
• 1 pkg (18.5 oz) 2 layer yellow cake mix
• l pkg (4-serving/3.75 oz) lemon instant pudding
• Grated zest of 1 lemon
• 1/2 cup dried cranberries, chopped
• 4 eggs
• 1/2 cup cold water
• 1/2 cup dark rum
• 1/2 cup canola oil
• Glaze:
• Juice of l lemon
• 1/2 cup icing sugar

Preparation

Step 1

Preheat oven to 325F. Prepare loaf tins by coating with non-stick spray and flouring lightly. Put all dry ingredients, including chopped cranberries and lemon zest in a large bowl. Add all liquid ingredients and beat with electric mixer until dough is smooth and thick. Spoon into loaf tins. Bake about 35 minutes, or until cake tests done with a toothpick. Cool 10 minutes in pans. Invert onto cake racks.

Poke holes all over loaves with toothpick. Dissolve icing sugar in lemon juice, adding 1 tbsp hot water, if necessary. Beat until smooth. Drizzle sparingly over warm loaves, letting the glaze drip down the sides.

Garnish with candied lemon slices, if you wish.