Cranberry-Orange Tea Cake

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 3/4 cup granulated sugar
• 2/3 cup sweetened dried cranberries, coarsely chopped
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup 1% low-fat milk
• 2 tablespoons butter, melted
• 1 tablespoon grated orange rind
• 1 large egg
• Cooking spray
• 1/2 cup powdered sugar
• 1 tablespoon orange juice

1. Preheat oven to 350u0b0.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a large bowl, and make a well in center of mixture. Combine milk, butter, rind, and egg; add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
3. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack. Combine the powdered sugar and orange juice; drizzle over bread.

flour, flour, sugar, cranberries, baking powder, salt, milk, butter, orange rind, egg, cooking spray, powdered sugar, orange juice

Taken from www.myrecipes.com/recipe/cranberry-orange-tea-cake (may not work)