Cranberry and Orange Pound Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
2. In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla & orange zest.
4. In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
5. 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.
6. Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
7. FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
8. Add the butter, then bring to a boil over medium heat, stirring constantly.
9. Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
10. Serve warm over the cake.
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