Name: Cranberry and Orange Pound Cake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 3 cups of sauce, 16 serving(s)
Ingredients: 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); 2 cups granulated sugar; 2 tablespoons all-purpose flour; 1 cup half-and-half cream; 1 cup unsalted butter, softened; 1 teaspoon vanilla extract

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Recipe by Sydney Mike

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Cranberry and Orange Pound Cake created by katew

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

Ready In:: 1hr 40mins
Serves:
Yields:
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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.

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RECIPE MADE WITH LOVE BY

@Sydney Mike

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@Sydney Mike

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

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photo by katew

1/7/2011
review by katew

1/6/2011

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.
creation by Sydney Mike

5/8/2010

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