Betsy 2 regular loaves or 6 mini-loaves
1 1/2 cups unsalted butted at room temperature
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 Tbs. orange zest
2 tsp. vanilla
4 cups flour
1 Tbs. Baking posder
1/2 tsp salt
1 1/2 cups dried cranberries (the orange flavored ones are good too!)
2 cups powdered sugar
7-8 Tbs. Grand Marnier or other orange liqueur
1. Beat together the butter and sugar until light and fluffy. Mix in the eggs, sour cream, zest, vanilla, baking powder, and salt until well blended.
2. Add flour gradually. Fold in cranberries and nuts until just lightly blended.
3. Pour into well-buttered loaf pans. Bake at 330 for one hour for mini-loaves; 70-75 minutes for large loaves. Check with toothpick in center to see that it comes out clean.
4. Prepare glaze by stirring together powdered sugar and Grand Marnier. It should be thick like maple syrup or corn syrup.
5. Remove loaves and allow to cool on baking rack. Pierce with long skewer and drizzle with glaze so it seeps into holes, coats top and runs down the sides. Wrap.