Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1 cup eggnog1 cup sour cream1 teaspoon vanilla extract2-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon grated orange zest1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup dried cranberriesSTREUSEL:2/3 cup sugar2 tablespoons all-purpose flour2 tablespoons butter, softened1/2 teaspoon ground cinnamon1/2 cup chopped pecansGLAZE:1/2 cup confectioners’ sugar1 tablespoon eggnog
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries.
Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight.
Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes.
For glaze, in a small bowl, mix confectioners’ sugar and eggnog until smooth; drizzle over cake. Serve warm.
