CHILL-AND-BAKE CRANBERRY CAKE

1/3 cup Fleischmann’s Margarine
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2 packages Fleischmann’s Active Dry Yeast
1/2 cup very warm water
1/3 cup non-fat dry milk solids
2 cups sifted flour
1/2 teaspoon baking soda
1 cup fresh whole cranberries
1/2 cup chopped pecans

Cream margarine and sugar in bowl of electric mixer. Add eggs and vanilla, beating thoroughly.

Sprinkle Fleischmann’s Yeast into 1/2 cup very warm water. Stir until dissolved. Stir in dry milk. Blend yeast mixture, flour and baking soda into margarine-sugar mixture. Beat at highest speed of electric mixer for six minutes. Stir in whole cranberries and chopped pecans. Cover tightly. Refrigerate overnight or up to 2 days.

TO BAKE:
Stir batter down. Put into two greased 7 1/2 x 3 1/2 x 2 inch loaf pans. Let rise in warm place, free from draft, for 1 hour.

Bake in moderate oven (375 degrees F) 30-35 minutes. When cool, top with confectioners’ sugar icing.

Makes 2 small loaves
From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961