1 cup butter, softened
1 1/2 cups sugar
1 1/2 tsp. ground ginger
3 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) sour cream
3 eggs
1 tsp. almond extract
1 cup cranberries, chopped
1 cup orange-flavored dried cranberries
10x sugar
Preheat oven to 350 degrees. Grease and flour 5 mini loaf pans (5-3/4x3-1/4x2-inch).
Beat butter, 1 cup saugar and the ginger in a large bowl on low speed until blended. Increase speed to medium-high and continue to beat until pale and fluffy. Reduce speed to low; beat in 2 cups flour until well blended and crumbly, occasionally scraping sides of the bowl with a rubber spatula. Remove 1 cup to a small bowl, add cinnamon and mix with fingers until blended. Set aside.
Whisk remaining 1 1/2 cups flour, the baking powder, baking soda and salt in a medium bowl until blended.
To butter mixture in large bowl add remaining 1/2 cup sugar, the sour cream, eggs and extract. Beat on low speed until blended. Increase speed to medium-high, beat 2 minutes or until smooth. Reduce mixer speed to low, add flour mixture and beat just until blended. Fold in cranberries. Spoon evenly into prepared pans. With fingers, crumble reserved cinnamon mixture over top. Place pans on a baking sheet.
Bake 35 to 40 minutes or until toothpick tests clean. Remove pans to wire rack; cool 10 minutes. Invert on rack, turn top side up and cool completely. Before serving dust with 10x sugar.
