Grand Marnier Cranberry Pound Cake

• 2 cups dried cranberries
• 1/2 cup Grand Marnier (orange liqueur)
• 1/2 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup (6 ounces) orange yogurt
• 2 tablespoons Grand Marnier (orange liqueur)
• 1-1/4 to 1-1/2 cups confectioners' sugar

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly.
3. 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.
4. 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.
5. In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

cranberries, grand marnier, butter, cream cheese, sugar, eggs, vanilla, allpurpose, baking powder, salt, baking soda, orange yogurt, grand marnier, sugar

Taken from www.tasteofhome.com/recipes/grand-marnier-cranberry-pound-cake/ (may not work)