Posted by: Schmitty 09-15-99 2:20
Cranberry Orange Pound Cake
1 1/2 cups butter (no substitutes) softened
2 3/4 cup sugar
6 eggs
1 teaspoon vanilla extract
2 1/2 teaspoons grated orange peel
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ( 8 ounces) sour cream
1 1/2 cups chopped fresh or frozen cranberries
Vanilla Butter Sauce
1 cup sugar
1 tablespoon flour
1/2 cup half and half cream
1/2 cup butter (no substitutes) softened
1/2 teaspoon vanilla extract
For cake: Preheat oven to 350° F.
In a mixing bowl, cream 1 1/2 cups butter.
Gradually beat in sugar until light and fluffy about 5 to 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 creamed mixture alternately
with sour cream.
Beat on low just until blended.
Fold in cranberries.
Pour into a greased and floured 10 inch fluted tube pan.
Bake for 65 to 70 minutes or until a wooden pick inserted near center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack and cool completely.
For Vanilla Butter Sauce:
In a small saucepan, combine sugar and flour.
Stir in cream and 1/2 cup butter; bring to a boil over medium heat, stirring constantly.
Boil for 2 minutes.
Remove from heat and stir in vanilla.
Serve warm over cake.
Yield 16 servings (1 1/2 cups sauce)