Rum-Raisin-Cranberry Tea Bread

By á-47

Ingredients

• 1/4 cup dark rum
• 1/4 cup orange juice
• 1/2 cup golden raisins
• 1/2 cup sun-dried cranberries
• 4 Tbsp. butter, softened
• 2 Tbsp. orange zest (bout 1 orange)
• 3/4 cup sugar
• 2 cups flour
• 2 tea. baking powder
• 1/2 tea. baking soda
• 1/2 tea. salt
• 2 eggs
• 1 tea. vanilla
• 1/2 cup sour cream

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour a 9x5 loafpan.

Combine first 4 ingredients in a small saucepan. Bring to a low boil over medium-low heat; remove from heat, and cool 10 minutes, allowing fruits to plump; set aside.

Beat butter, orange zest, and sugar at medium speed with an electric mixer until well combined. Sift together flour, baking powder, and baking soda in a separate bowl; add salt.

Beat eggs, 1 at a time, into butter mixture. Add vanilla, and mix well. Change mixer to low speed; ad flour mixture alternately with sour cream, begging and ending with flour. Scrape down sides of bowl. Add reserved fruit and any unabsorbed liquid; mix just until blended.

Transfer batter to prepared loafpan, and bake at 350 degrees 50-55 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan about 10 minutes; turn out onto a cooling rack, and cool bread completely before slicing.