Cranberry-Orange Pound Cake
16 ServingsPrep: 25 min. Bake: 65 min. + cooling 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 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 all-purpose flour 1/2 cup half-and-half cream 1/2 cup butter, softened 1/2 teaspoon vanilla extract Directions 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. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees for 55 to 65 minutes. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
