Cranberry-orange pound cake

Cranberry-orange pound cake



  • 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.

Cranberry-orange pound cake
Average rating: 4 of 5, total votes: 5
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
butter, softened, sugar, cream cheese, pkg, buttermilk, cold milk, stick melted butter, small cool whip
You may be interested in these recipes: