Cranberry-Orange Pound Cake Recipe

Ingredients

• 1-1/2 cups butter, softened
• 2-3/4 cups sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2-1/2 teaspoons grated orange peel
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1-1/2 cups chopped fresh or frozen cranberries
• VANILLA BUTTER SAUCE:
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 cup half-and-half cream
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Yield: 16 servings (1-1/2 cups sauce).

Cranberry-Orange Pound Cake published in Country Woman May/June 1996, p29