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
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)
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