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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
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

Printed from tasteofhome.com Aug 29, 2008

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Cranberry-Orange Pound Cake cont.

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).