Prep / Total time : 2 hours 15 minutes Serves 18
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
2 tablespoons grated orange peel
1 container (8 ounces) sour cream
2 eggs , slightly beaten
1 cup frozen cranberries
1/3 cup Betty Crocker Rich and Creamy Frosting ( from 1-pound container)
1 teaspoon grated orange peel
1 . Heat oven to 350*F . Grease bottoms and sides of 3 (5x3-inch ) loaf pans with shortening ; lightly flour , in medium bowl , mix flour , baking powder and salt . In another medium bowl , mix sugar , oil and 2 tablespoons orange peel with wire whisk until blended . Stir in sour cream and eggs until well mixed . Add sugar mixture to flour mixture , gently stirring just until blended . Gently stir in 1/2 cup of the frozen cranberries .
2 . Divide batter evenly among the pans , sprinkle remaining 1/2 cup frozen cranberries over the loaves .
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean . Cool 10 minutes . Run knife around sides of pans to loosen loaves ; remove from pans to cooling rack . Cool completely , about 1 hour .