Cranberry Mint Loaf

• 1 cup fresh cranberries, coarsely chopped
• 20 spearmint candy leaves (1 cup, see NOTE)
• 1 tablespoon all-purpose flour
• 12 cup hard margarine or 12 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 12 teaspoon mint extract
• 2 teaspoons finely grated lemon rind
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 23 cup milk

1. Toss cranberries, gumdrops and first 1 tablespoons flour together in small bowl until cranberries and gumdrops are coated.
2. Set aside.
3. Cream margarine and sugar together in large bowl.
4. Add eggs, 1 at a time, beating well after each addition.
5. Beat in flavouring and lemon rind.
6. Combine next 4 ingredients in separate large bowl.
7. Add to margarine mixture.
8. Stir until just moistened.
9. Batter will be very thick.
10. Stir in milk and cranberry mixture until just combined.
11. Turn into greased 9 x 5 x 3 inch loaf pan.
12. Bake in 350F oven for 1 to 1 1/4 hours until wooden pick inserted in centre comes out clean.
13. Let stand in pan for 10 minutes before turning out onto wire rack to cool completely.
14. Cuts into 18 slices.
15. NOTE: Gumdrops are easiest to cut with greased kitchen scissors or very sharp greased knife.
16. Companys Coming Home for the Holidays.

fresh cranberries, spearmint, flour, margarine, sugar, eggs, mint, lemon rind, flour, baking powder, baking soda, salt, milk

Taken from www.food.com/recipe/cranberry-mint-loaf-195490 (may not work)