Cranberry-Pecan Bread
 
1/2 cup  orange flavored liqueur
1/2 cup  sugar
1/4 cup  water
1/2 tsp  whole cloves
1   cinnamon stick, halved
1-1/2 cup  fresh cranberries (or defrosted if frozen)
3/4 cup  dark brown sugar
1 stick  unsalted butter, at room temperature
2 large  eggs
2 cup  flour
1 tsp  baking soda
1/2 tsp  ground cinnamon
1/2 tsp  salt
3/4 cup  buttermilk
1/4 cup  fresh orange juice
1 cup  chopped, toasted pecans
1 tsp  orange zest
1 tsp  pure vanilla extract
 
in a saucepan, combine the orange liqueur, sugar, water, cloves, and 
cinnamon stick and bring to a boil. stir to dissolve the sugar. add the 
cranberries. reduce the heat to a simmer and cook until the berries 
burst, about 8 minutes. remove from the heat and let the berries cool in 
the liquid. remove the cinnamon stick and cloves and discard. 
 
preheat the oven to 350 degrees f. lightly grease a 9 1/4 by 5 1/4 by 2 
1/2-inch loaf pan. in a mixer bowl, using the mixer on high speed (or 
using a hand mixer), cream the sugar and butter. add the eggs and beat 
until light and fluffy. into a bowl, sift together the flour, baking soda, 
cinnamon, and salt. in a small bowl, combine the buttermilk and orange 
juice. alternately add the dry ingredients and buttermilk mixture to the 
creamed butter, beating after the addition of each. fold in the reserved 
cranberry mixture, pecans, orange zest and vanilla. pour into the prepared 
loaf pan. bake until a tester comes out clean, 55 to 60 minutes. 
 
turn out onto a wire rack to cool. serve warm or at room temperature. (can 
be made ahead. wrap tightly and store at room temperature 1 day or freeze 
for up to 2 weeks.) 
 
-- 
(ID: 9393) Mirror: rec.food.recipes: Sat, Dec 27, 2003


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