Cranberry-Orange Pound Cake

Name: Cranberry-Orange Pound Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 16 servings (1-1/2 cups sauce).
Ingredients: 1-1/2 cups butter, softened; 2-3/4 cups sugar; 6 large eggs, room temperature; 2-1/2 teaspoons grated orange zest; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup 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

TOTAL TIME: Prep: 25 min. Bake: 65 min. + cooling YIELD: 16 servings (1-1/2 cups sauce).

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. —Sheree Swistun, Winnipeg, Manitoba

Ingredients

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
2-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup 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

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. Pour into prepared pan.
2. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For the vanilla butter sauce, 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.

Nutrition Facts

1 piece with 1-1/2 tablespoons sauce: 547 calories, 29g fat (17g saturated fat), 145mg cholesterol, 323mg sodium, 68g carbohydrate (49g sugars, 1g fiber), 6g protein.