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Cranberry-Orange Pound Cake

Total Time

Prep: 25 min. Bake: 65 min. + cooling

Makes

16 servings (1-1/2 cups sauce)

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. —Sheree Swistun, Winnipeg, Manitoba

Ingredients

  • 1-1/2 cups butter, softened
  • 2-3/4 cups sugar
  • 6 large eggs, room temperature
  • 2-1/2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1-1/2 cups chopped fresh or frozen cranberries
  • VANILLA BUTTER SAUCE:
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. Pour into prepared pan.
  2. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.

Nutrition Facts

1 piece with 1-1/2 tablespoons sauce: 547 calories, 29g fat (17g saturated fat), 145mg cholesterol, 323mg sodium, 68g carbohydrate (49g sugars, 1g fiber), 6g protein.

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