At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. —Sheree Swistun, Winnipeg, Manitoba
Cranberry-Orange Pound Cake
Cranberry-Orange Pound Cake
Prep Time
25 min
Cook Time
1 hour 5 min
Yield
16 servings (1-1/2 cups sauce)
Ingredients
- 1-1/2 cups butter, softened
- 2-3/4 cups sugar
- 6 large eggs, room temperature
- 2-1/2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1-1/2 cups chopped fresh or frozen cranberries
- VANILLA BUTTER SAUCE:
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 cup half-and-half cream
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. Pour into prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For the vanilla butter sauce, 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. Serve warm over cake.
Nutrition Facts
1 piece with 1-1/2 tablespoons sauce: 547 calories, 29g fat (17g saturated fat), 145mg cholesterol, 323mg sodium, 68g carbohydrate (49g sugars, 1g fiber), 6g protein.
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