Rum Raisin Cranberry Tea Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup rum dark
• 2 large eggs 
• 2 cups flour all-purpose
• 0.5 cup golden raisins 
• 0.5 teaspoon kosher salt 
• 0.3 cup orange juice 
• 2 tablespoons orange zest ( 1 orange)
• 0.5 cup cup heavy whipping cream sour
• 0.8 cup sugar 
• 0.5 cup sun-dried cranberries 
• 4 tablespoons butter unsalted softened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• hand mixer

Directions

1. Preheat oven to 35
2. Grease and flour a 9- x 5-inch loafpan.
3. Combine first 4 ingredients in a small saucepan. Bring to a low boil over medium-low heat; remove from heat, and cool 10 minutes, allowing fruits to plump; set aside.
4. Beat butter, orange zest, and sugar at medium speed with an electric mixer until well combined. Sift together flour, baking powder, and baking soda in a separate bowl; add kosher salt.
5. Beat eggs, 1 at a time, into butter mixture.
6. Add vanilla, and mix well. Change mixer to low speed; add flour mixture alternately with sour cream, beginning and ending with flour. Scrape down sides of bowl.
7. Add reserved fruit and any unabsorbed liquid; mix just until blended.
8. Transfer batter to prepared loafpan, and bake at 350 for 50 to 55 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pan about 10 minutes; turn out onto a cooling rack, and cool completely before slicing.