Gingered Cranberry Loaf

Cake:

1. Preheat oven to 350°F and spray a loaf pan with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
2. In a large bowl, whisk together the flour, baking powder, salt and ginger; set aside.
3. In a mixing bowl, beat the shortening, granulated sugar and brown sugar for 4-5 minutes on high speed.
4. Add the eggs, extract and zest and blend in on medium-low speed until fully incorporated.
5. On low speed, alternate adding the flour mixture and the milk until blended.
6. Stir in the cranberries and nuts.
7. Pour the batter into the prepared pan.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow to cool for 15 minutes in the pan before removing the loaf and placing on a wire rack to cool completely.
10. Drizzle with orange glaze before serving.

Glaze:

1. Whisk together the powdered sugar, ginger and salt.
2. Add orange juice, 1 tablespoon at a time until desired consistency is achieved.
3. If you do not have enough orange juice, use water to finish thinning the glaze.