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; 1 teaspoon vanilla extract; 2-1/2 teaspoons grated orange zest; 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

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
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
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

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 zest. 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 in 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.

Nutrition Facts

1 each: 543 calories, 28g fat (17g saturated fat), 155mg cholesterol, 366mg sodium, 67g carbohydrate (48g sugars, 1g fiber), 6g protein.

Originally published as Cranberry-Orange Pound Cake in Country Woman May/June 1996

Reviews

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Average Rating:

bethjclancy

Jan 1, 2017

This pound cake was delicious ... great flavor, texture, and a perfect balance between sweet and tangy. After the cake cooled, I added an orange glaze (1.5 cups confectioners sugar, 3 TBL fresh orange juice, and 2 tsp. orange zest). I also added a half teaspoon of Fiori Di Sicilia flavoring to the cake batter. Good recipe!
manga

Aug 12, 2016

Very good!
Ania_the_baker

Jan 24, 2016

I made it twice with and without sauce. I like it more without because it is lighter. However delicous in both options. I made it with frozen cranberries and didn't know what to expect but it tasted great. I'll make it again !
luann8190

Jan 17, 2016

Delicious even without the sauce! This one is going in my recipe box for sure!
Bahiya

Dec 31, 2015

Amazing cake. Perfect for the holidays. Every time I take this to a pot luck it disappears.
djtonyb

Dec 29, 2015

One of the best pound cakes ever! I add the microplaned zest of a whole orange to give it a little more zip. It doesn't even require the sauce because it's so moist.
cyb45

Dec 6, 2015

Wonderful Cake! Just made it today and it is so delicious. I live at high altitude and no adjustments were made. Husband loved it as well. Highly recommend!
lexiduffy

Dec 4, 2014

Wonderful cake to bake, freezes well, can make in various pan sizes. I have used mini loaf pans, extra large muffin tin, or small oven proof bowl. I make small for freezer and gift giving. A request every year all year. Oh yea, day old cake make french toast!!
cookinama

Sep 15, 2013

This is absolutely delicious! I usually make it in the fall and everyone loves it!
surfrgrlmeli

Feb 3, 2012

I've made this cake several times and it is wonderful!! My daughter loves it without the cranberries so I usually make her a small loaf pan without cranberries.