Cranberry And Orange Pound Cake

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This recipe comes from the 2008 taste of home cookbook, baking classics.

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Steps

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For the cake ~ preheat oven to 350 degrees f , then grease & flour a 10-inch bundt pan or fluted tube pan.

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In a large mixer bowl , cream butter & sugar until light & fluffy , then add the eggs , one at a time , beating well after each addition.

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Stir in the vanilla & orange zest.

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In another bowl , whisk together the flour , baking powder & salt , then add it to the creamed mixture alternately with the sour cream.

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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.

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Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.

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For the vanilla butter sauce ~ in a small saucepan , combine sugar & flour , then stir in the cream until smooth.

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Add the butter , then bring to a boil over medium heat , stirring constantly.

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Boil & stir for 2 minutes , then remove from the heat & stir in the vanilla.

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Serve warm over the cake.

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Ingredients

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unsalted butter, granulated sugar, eggs, vanilla extract, orange zest, all-purpose flour, baking powder, salt, sour cream, cranberries, half-and-half cream