CRANBERRY-ORANGE POUND CAKE Ingredients 1 & 1/2 cups softened Butter 2 & 3/4 cups Sugar 6 Eggs 1 tsp Vanilla Extract 2 & 1/2 tsps Grated Orange Peel 3 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Salt 1 cup Sour Cream 1 & 1/2 cups chopped fresh Cranberries Preparation Cream butter. Gradually beat in sugar until fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt. Add to creamed mixture, alternately with sour cream and beat until blended. Fold in cranberries. Pour into greased fluted tube pan. Bake at 350 for 65-70 minutes until "pick" comes out clean. Cool in pan for 10 minutes; remove to wire rack. Vanilla Butter Sauce 1 cup Sugar 1 tbsp All Purpose Flour 1/2 cup Half and Half Cream 1/2 cup softened Butter 1/2 tsp Vanilla Extract In small saucepan, combine sugar and flour. Stir in cream and butter; bring to boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat; stir in vanilla. Serve warm over cake. / BACK TO INDEX