Photo: Sheri Giblin/Offset
Serves 8
Ingredients
1 cup dried cranberries
¼ cup dark rum (or chamomile tea)
1 tsp. vanilla extract, divided
1â„3 cup melted unsalted butter, plus more butter for greasing pan
1 cup sugar
2 eggs
½ cup sour cream
1½ cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. grated lemon zest
Directions
Active time: 10 minutes
Total time: 14 hours, including soaking and cooling
In a bowl or a jar, combine cranberries, rum and ½ tsp. vanilla. Cover and refrigerate for 12 to 24 hours, stirring at least twice.
Preheat oven to 350°. Grease a 9" x 4" loaf pan with butter.
In a mixing bowl, beat together melted butter, sugar, eggs, remaining ½ tsp. vanilla and sour cream. In a separate bowl, combine flour, baking powder, salt and zest. Add cranberries and their liquid to dry ingredients and stir. Add a third of dry ingredients into wet, fold to incorporate and repeat until batter is mixed.
Pour batter into prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Cool on a wire rack or stove for at least 30 minutes before removing from pan.
Ingredients
Directions
Active time: 10 minutes
Total time: 14 hours, including soaking and cooling
In a bowl or a jar, combine cranberries, rum and ½ tsp. vanilla. Cover and refrigerate for 12 to 24 hours, stirring at least twice.
Preheat oven to 350°. Grease a 9" x 4" loaf pan with butter.
In a mixing bowl, beat together melted butter, sugar, eggs, remaining ½ tsp. vanilla and sour cream. In a separate bowl, combine flour, baking powder, salt and zest. Add cranberries and their liquid to dry ingredients and stir. Add a third of dry ingredients into wet, fold to incorporate and repeat until batter is mixed.
Pour batter into prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Cool on a wire rack or stove for at least 30 minutes before removing from pan.
From the December 2016 issue of O, The Oprah Magazine
