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Cranberry-Orange Pound Cake

Meet the Cook: At the summer tourist resort in Ontario my husband and I operate, we prepare all the meals for our guests. So I'm always trying out new recipes. Some of my favorites are from my CW issues. We have two children, 22 and 18. -Sheree Swistun, Winnipeg, Manitoba

16 ServingsPrep: 25 min. Bake: 65 min. + cooling

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

2 of 2

Cranberry-Orange Pound Cake (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 each) equals 543 calories, 28 g fat (17 g saturated fat), 155 mg cholesterol, 366 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.