Grand Marnier Cranberry Pound Cake

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This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. —Kathy Hunter, Woodland, Washington (Taste of Home)

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Ingredients

  • CAKE:
  • 2 cups dried cranberries
  • 1/2 cup Grand Marnier (orange liqueur)
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (6 ounces) orange yogurt
  • ..............................................
  • GLAZE:
  • 1 1/4-1 1/2 cups confectioners' sugar
  • 2 tablespoons Grand Marnier (orange liqueur)

Preparation

Step 1

In a microwave, heat cranberries and liqueur just until heated through. Set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to batter alternately with yogurt. Drain cranberries; fold into batter.

Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and liqueur; drizzle over cake.

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