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Preheat oven to 350°F
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In large mixing bowl, cream butter, on high speed, for about a minute.
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Add sugars and beat on high for 2 minutes, until smooth and creamy.
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With mixer running on low, add eggs one at time.
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Add eggnog, sour cream and vanilla. Beat on medium for 1 minute. Scraping down the sides.
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Continue to beat on high until mixture combined and uniform.
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In another bowl, sift together flour, orange peel, baking powder, baking soda, salt and cinnamon.
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With mixer on low, slowly add the dry ingredients.
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Add remaining eggnog and orange juice and mix until just combined
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Using a wooden spoon or spatula, fold in cranberries and walnuts
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Pour into lightly greased mini loaf pan.
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Bake for 20-25 minutes until a toothpick inserted comes out clean.
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Remove from oven and allow to cool slightly, before topping with Eggnog Glaze