Cranberry and Orange Pound Cake

Submitted by Sydney Mike

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

 

• 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

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.

Reviews

[katew]

I halved this recipe and did not make the sauce. It really is lovely without the sauce, very moist indeed. The zest goes so well with the cranberries. I took the cake to work and everyone loved it. Made for Everyday is a Holiday.