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1
In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil.
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2
Stir to dissolve the sugar.
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3
Add the cranberries.
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4
Reduce the heat to a simmer and cook until the berries burst, about 8 minutes.
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5
Remove from the heat and let the berries cool in the liquid.
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6
Remove the cinnamon stick and cloves and discard.
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7
Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.
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8
In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter.
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9
Add the eggs and beat until light and fluffy.
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10
Into a bowl, sift together the flour, baking soda, cinnamon, and salt.
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11
In a small bowl, combine the buttermilk and orange juice.
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12
Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each.
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13
Fold in the reserved cranberry mixture, pecans, orange zest and vanilla.
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14
Pour into the prepared loaf pan.
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15
Bake until a tester comes out clean, 55 to 60 minutes.
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16
Turn out onto a wire rack to cool.
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17
Serve warm or at room temperature.
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18
(Can be made ahead.
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19
Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)
