Cranberry Orange Pound Cake
|Butter||1⁄2 Cup (8 tbs), softened (No Substitutes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Sour cream||8 Ounce (1 Cup)|
|Chopped cranberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Vanilla butter sauce|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Half and half cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
In a mixing bowl, cream butter.
Gradually beat in sugar until light and fluffy, about 5-7 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla and orange peel.
Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream.
Beat on low just until blended.
Fold in cranberries.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 350° for 65-70 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack and cool completely.
In a small saucepan, combine sugar and flour.
Stir in cream and butter; bring to a boil over medium heat, stirring constantly.
Boil for 2 minutes.
Remove from the heat and stir in vanilla.