Cranberry-Orange Pound Cake

• 1-1/2 cups butter, softened
• 2-3/4 cups sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 teaspoons grated orange zest
• 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
• 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

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 zest. 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 350u0b0 for 65-70 minutes or until a toothpick inserted in 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.

butter, sugar, eggs, vanilla, orange zest, allpurpose, baking powder, salt, sour cream, cranberries, sugar, flour, cream, butter, vanilla

Taken from www.tasteofhome.com/recipes/cranberry-orange-pound-cake/ (may not work)