Cranberry Orange Pound Cake Recipe
Summary
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 6 | |
| Vanilla extract | 1 Teaspoon | |
| Orange peel | 1/2 Teaspoon, grated | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Cranberries | 1/2 Cup (16 tbs), chopped | |
| Sugar | 1 Cup (16 tbs) (VANILLA BUTTER SAUCE:) | |
| All purpose flour | 1 Tablespoon (VANILLA BUTTER SAUCE:) | |
| Half and Half | 1/2 Cup (16 tbs) (VANILLA BUTTER SAUCE:) | |
| Butter | 1/2 Cup (16 tbs), softened (VANILLA BUTTER SAUCE:) | |
| Vanilla extract | 1/2 Teaspoon (VANILLA BUTTER SAUCE:) |
Directions
In a mixing bowl, cream butter.
Gradually beat in sugar until light and fluffy, about 5-7 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 the creamed mixture alternately with sour cream.
Beat on low just until blended.
Fold in cranberries.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 350° for 65-70 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack and cool completely.
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.
Gradually beat in sugar until light and fluffy, about 5-7 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 the creamed mixture alternately with sour cream.
Beat on low just until blended.
Fold in cranberries.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 350° for 65-70 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack and cool completely.
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.
Chef
