From Sunset Magazine, December, 2006
This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves.
Prep and Cook Time: 1 hour, 45 minutes.
Notes: Loaves can be made up to 1 month ahead and frozen.
Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.
Yield: Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf.
1 1/2 cups unsalted butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt 2 cups powdered sugar
7 to 8 tbsp. Grand Marnier or other orange liqueur
1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
2. With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
4. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
5. Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.
6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
7. Let loaves cool completely, then slice and serve, or wrap and freeze.
I made this last year, and Mr. Inspectorette and all our family and friends loved it.
I’d heard so much several years ago about Grand Marnier adding a special touch to desserts that I actually broke down and got a little $25 bottle of it from the local liquor store.
I was sadly underwhelmed at what I got for the money I paid. Wonderful if you like subtle uber alles, but you could get more orange flavor from a $1 bottle of extract.
I could have made a tastier basis for a dessert by mixing vodka with Tang powder... seriously. By the way, ever make cake frosting with Tang powder? It does not taste artificial or phony at all, in all its neon orangicity. It also is a great basis for homemade sherbet.
But again I’m a red neck.
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