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1 cup all purpose flour
1 cup semolina (pasta) flour OR 1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2/3 cup sugar
1/2 cup olive oil
2 teaspoons grated lemon peel (dried is fine)
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup dried cranberries
1 cup coarsely chopped
Heart of the Desert
Pistachios |
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Preheat oven to 350°F. Grease and flour two loaf pans (3-1/2" x
7-1/2" each). Mix all dry ingredients, including pistachios and
cranberries. Mix all other ingredients and add to dry ingredients.
Combine thoroughly. Divide between the two loaf pans. Bake until golden
brown and wooden skewer inserted in center comes out clean -
approximately 25 to 35 minutes (depends on altitude).
Cool on racks for ten minutes, then remove from
pans. May be served warm or cold.
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