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
- 1 1⁄2 cups unsalted butter, softened
- 2 3⁄4 cups granulated sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 2 1⁄2 teaspoons orange zest, minced
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1 1⁄2 cups cranberries, chopped (fresh or frozen)
-
FOR THE VANILLA BUTTER SAUCE
- 2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1 cup unsalted butter, softened
- 1 teaspoon 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.
Questions & Replies

Got a question?
Share it with the community!