CRANBERRY AND ORANGE POUND CAKE

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Make and share this Cranberry and Orange Pound Cake recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 1h40m

Yield 3 cups of sauce, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups unsalted butter, softened
2 3/4 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
2 1/2 teaspoons orange zest, minced
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups cranberries, chopped (fresh or frozen)
2 cups granulated sugar
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup unsalted butter, softened
1 teaspoon vanilla extract

Steps:

  • FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
  • In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla & orange zest.
  • In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
  • Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
  • FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
  • Add the butter, then bring to a boil over medium heat, stirring constantly.
  • Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
  • Serve warm over the cake.

Nutrition Facts : Calories 656.9, Fat 35.6, SaturatedFat 21.8, Cholesterol 167.5, Sodium 140.1, Carbohydrate 80.7, Fiber 1.1, Sugar 60, Protein 6.1

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