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Cranberry-Orange Pound Cake

 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).
Nutritional 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.