Cranberry and Orange Pound Cake
photo by katew
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Yields:
-
3 cups of sauce
- Serves:
- 16
ingredients
-
FOR THE CAKE
- 354.88 ml unsalted butter, softened
- 650.62 ml granulated sugar
- 6 eggs
- 4.92 ml vanilla extract
- 12.32 ml orange zest, minced
- 709.77 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml salt
- 236.59 ml sour cream
- 354.88 ml cranberries, chopped (fresh or frozen)
-
FOR THE VANILLA BUTTER SAUCE
- 473.18 ml granulated sugar
- 29.58 ml all-purpose flour
- 236.59 ml half-and-half cream
- 236.59 ml unsalted butter, softened
- 4.92 ml vanilla extract
directions
- FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
- In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla & orange zest.
- In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
- 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.
- Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
- FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
- Add the butter, then bring to a boil over medium heat, stirring constantly.
- Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
- Serve warm over the cake.
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