Ingredients
-
-
1 1/2
-
2 3/4
-
6
-
1
-
2 1/2
-
3
-
1
-
1/2
-
1
-
1 1/2
-
-
2
-
2
-
1
Directions
Cranberry and Orange Pound Cake,This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.,I halved this recipe and did not make the sauce. It really is lovely without the sauce, very moist indeed. The zest goes so well with the cranberries. I took the cake to work and everyone loved it. Made for Everyday is a Holiday.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For the Cake ~ Preheat Oven to 350 Degrees F, Then Grease & Flour a 10-Inch Bundt Pan or Fluted Tube Pan. |
|
2
Done
|
in a Large Mixer Bowl, Cream Butter & Sugar Until Light & Fluffy, Then Add the Eggs, One at a Time, Beating Well After Each Addition. |
|
3
Done
|
Stir in the Vanilla & Orange Zest. |
|
4
Done
|
in Another Bowl, Whisk Together the Flour, Baking Powder & Salt, Then Add It to the Creamed Mixture Alternately With the Sour Cream. |
|
5
Done
|
Fold in the Cranberries, Then Pour the Batter Into the Prepared Pan & Bake For 65 to 70 Minutes or Until a Toothpick Inserted Near the Center Comes Out Clean. |
|
6
Done
|
Cool For 10 Minutes Before Removing the Cake from the Pan to Cool Completely on a Wire Rack. |
|
7
Done
|
For the Vanilla Butter Sauce ~ in a Small Saucepan, Combine Sugar & Flour, Then Stir in the Cream Until Smooth. |
|
8
Done
|
Add the Butter, Then Bring to a Boil Over Medium Heat, Stirring Constantly. |
|
9
Done
|
Boil & Stir For 2 Minutes, Then Remove from the Heat & Stir in the Vanilla. |
|
10
Done
|
Serve Warm Over the Cake. |
