Ingredients
2 cups dried cranberries1/2 cup Grand Marnier (orange liqueur)1/2 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups sugar4 large eggs, room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda3/4 cup orange yogurtGLAZE:2 tablespoons Grand Marnier (orange liqueur)1-1/4 to 1-1/2 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly.
In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter.
Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, mix Grand Marnier and enough confectioners’ sugar to reach a drizzling consistency. Spoon over cake.
