Cranberry and Orange Pound Cake

Total Time
1hr 40mins
Prep
25 mins
Cook
1 hr 15 mins

This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.

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Ingredients

Nutrition

Directions

  1. FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
  2. In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
  3. Stir in the vanilla & orange zest.
  4. In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
  5. Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
  7. FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
  8. Add the butter, then bring to a boil over medium heat, stirring constantly.
  9. Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
  10. Serve warm over the cake.