Ingredients: |
Ingredients: 1 1/2 c butter, softened, + more for pan
1 1/2 c sugar
4 eggs
1 c orange juice
1 c sour cream
2 tbsp orange zest
2 tsp vanilla flavoring
4 c flour
1 tbsp baking powder
1/2 tsp salt
1 c dried cranberries
3/4 c dried apricots, chopped
GLAZE
2 c powdered sugar
1/2 c + 1 tbsp Grand Marnier liqueur
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Directions: |
Directions:Preheat oven to 330º. Butter two 1-lb (6-cup) capacity loaf pans. Cream butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, zest and vanilla; mixing until blended. In another bowl, whisk together flour, baking powder and salt. Add flour mixture, cranberries and apricots to the wet ingredients and mix just until dry ingredients are absorbed. Do not over-mix! Pour batter into prepared pans and bake until a pick inserted in the center of the loaf comes out clean; 70 - 75 minutes for 1-lb loaves, 60 minutes for mini loaves. This batter may also be baked in a 12 - 15 cup capacity Bundt pan for about 75 minutes.
GLAZE: Whisk together powdered sugar and Grand Marnier to form a consistency of syrup. Let loaves cool in pans 10 minutes, then remove to a wire rack set over a sheet pan. With a bamboo skewer or ice pick, poke deep holes in tops of loaves. Drizzle glaze so that it coats the top and runs into the holes and down the sides of the loaves. Reserve any extra glaze to drizzle over slices when serving. Allow loaves to cool completely on rack, then serve. This bread gets better on the 2nd and 3rd day as the flavors blend. Loaves can be wrapped and frozen for 3 - 6 weeks. |
This recipe for Cranberry-Apricot-Orange Bread with Grand Marnier Glaze is from