Cranberry-Orange Pound Cake |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Meet the Cook: At the summer tourist resort in Ontario my husband and I operate, we prepare all the meals for our guests. So I'm always trying out new recipes. Some of my favorites are from my CW issues. We have two children, 22 and 18. -Sheree Swistun, Winnipeg, Manitoba Ingredients:
1-1/2 cups butter, softened |
2-3/4 cups sugar |
6 eggs |
1 teaspoon vanilla extract |
2-1/2 teaspoons grated orange peel |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
1-1/2 cups chopped fresh or frozen cranberries |
vanilla butter sauce: |
1 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup half-and-half cream |
1/2 cup butter, softened |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy, about 5 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 creamed mixture alternately with sour cream. Fold in cranberries.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 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. Yield: 16 servings (1-1/2 cups sauce).
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