2 c  Unbleached flour; sifted

  1 1/2 t  Baking powder

    1/2 t  Baking soda

      1 ea Egg; lg, beaten

      1 t  Orange rind; grated

    1/4 c  Walnuts; chopped

      1 c  Sugar

      1 t  Salt

    1/4 c  Shortening

    3/4 c  Orange juice; fresh

      1 c  Raw cranberries; coarse chop

      1 t  Unbleached flour

  Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a
  bowl then, using a pastry blender, cut the shortening in until crumbs form.
  Combine the egg, orange juice and orange rind  and add to the crumb mixture
  all at once, stirring until just moistened. Combine the coarsely chopped
  cranberries, walnuts and 1 tb of flour and add the mixture to the batter.
  Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch
  loaf pan.  Bake in a preheated 350 degree F. oven for 1 hour or until a
  cake tester or wood pick inserted in the center comes out clean. Cool in
  the pan for 10 minutes before turning out to cool to room temperature. Wrap
  the loaf in aluminum foil and let stand over night for better slicing.