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Cranberry-orange pound cake

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Ingredients/Components

sugar
eggs - 6 item
vanilla extract - 1 tsp
salt - 1/2 tsp
baking powder - 1 tsp
all-purpose flour - 3 c
grated orange peel
8 oz - 1 c
half and half cream - 1/2 c
butter no substitutes, softened
chopped, fresh or frozen cranberries

How to make cranberry-orange pound cake:

Vanilla Butter Sauce:1 c. sugar1 Tbsp. all-purpose flour1/2 c. half and half cream1/2 c. butter (no substitutes), softened1/2 tsp. vanilla extract In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5 to 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-inch fluted tube pan.

Bake at 350° for 65 to 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. Serve warm over cake. Yield: 16 servings (1 1/2 cups sauce).

Recipe categories: Desserts, Cakes, Low protein.

Rating:

Average rating: 4, total votes: 5

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