Serves 8


  • 1 cup dried cranberries
  • ¼ cup dark rum (or chamomile tea)
  • 1 tsp. vanilla extract, divided
  • 1⁄3 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


    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.

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