Cranberry-Orange Pound Cake 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cranberry-Orange Pound Cake cont. 1/2 cup half-and-half cream 1/2 cup butter, softened 1/2 teaspoon vanilla extract In a large mixing 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Cranberry-Orange Pound Cake 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). Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008