Rise & Shine Lemon Cranberry Loaf

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For loaf batter:
5 eggs
1&1/2 cups sugar
1-2 lemons, Juice and rind (=1/2c)
3/4 cup butter, melted
3 cups flour
2 teaspoons baking powder
1&1/2 teaspoon salt
1 cup milk
2 cups cranberries
(1/2 cup walnuts chopped )

Glaze : 1/2 cup sugar
1 lemon juiced +1 tsp rind reserved
1Tb butter

Directions:
whip eggs till frothy, add lemon rind to sugar and rub between fingers until rind is well distributed.
Beat sugar in to eggs in 3 parts, then slowly add butter & beat to combine then add lemon juice.
Separately sift together all remaining dry ingredients save cranberries and nuts.
Add dry to batter alternately with milk.
Stir in cranberries (& walnuts.)
Pour batter into 2 greased loaf pans.
Bake 45 min. @ 350. Until golden and centre has split. Knife should come out clean. Let cool in pan.

For glaze:
Combine sugar and lemon juice, rind & sugar in sauce pot over medium heat until sugar is dissolved, about 5 min. Add butter. Simmer 2 more min.
Spoon over cooled loaf.

Let glaze dry before slicing.

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