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Cranberry Orange Pound Cake

Country.Chef's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs), softened (No Substitutes)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 6
  Vanilla extract 1 Teaspoon
  Grated orange peel 1⁄2 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange

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