Preheat oven to 350F. Grease two 9x5 loaf pans.
In large bowl with electric mixer, beat together the sugar and butter until creamy, about 3 min. Add the eggs, one at a time, beating well after each. Beat in the sour cream, orange juice, orange zest and vanillia.
In another bowl, stir together the flour, baking powder and salt. Add to butter mixture in 3 or 4 portions, beating after each addition until incorporated. Stir in the dried cranberries and mix until just till blended. Spoon into loaf pans, and smooth tops.
Bake for 65-70 minutes or until toothpick inserted comes out clean and tops are lightly browned. Remove from pans and cool on rack.
For glaze, mix icing sugar and orange juice until smooth. Drizzle over cooled loaves and keep uncovered at room temp. For at least 1 hour.
They freeze beautifully--- just glaze aft thawing.
*** I put double the glaze on the loaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1112g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 912 (33%)|
|Amt Per Serving||% DV|
|Total Fat 101.4g||135 %|
|Saturated Fat 63.7g||318 %|
|Monounsaturated Fat 26.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 275.8mg||85 %|
|Sodium 42277.9mg||1458 %|
|Potassium 709.1mg||19 %|
|Total Carbohydrate 474.6g||140 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 471.1g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2790
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