Cranberry And Orange Pound Cake

• FOR THE CAKE
• 1 1/2 cups unsalted butter, softened
• 2 3/4 cups granulated sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons orange zest, minced
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 1/2 cups cranberries, chopped (fresh or frozen)
• FOR THE VANILLA BUTTER SAUCE
• 2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup half-and-half cream
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract

1. FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
2. 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. Stir in the vanilla & orange zest.
4. In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
5. 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. Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
7. FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
8. Add the butter, then bring to a boil over medium heat, stirring constantly.
9. Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
10. Serve warm over the cake.

cake, unsalted butter, granulated sugar, eggs, vanilla, orange zest, allpurpose, baking powder, salt, sour cream, cranberries, vanilla butter sauce, sugar, flour, cream, unsalted butter, vanilla

Taken from www.food.com/recipe/cranberry-and-orange-pound-cake-423982 (may not work)