Ingredients for Cranberry And Orange Pound Cake
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- Vanilla Extract
- Zest of 1 large orange
- All Purpose Flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup fresh or dried cranberries
- Half And Half Cream
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How to Make Cranberry And Orange Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or fluted tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and orange zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries.
- Pour batter into the prepared pan and bake for 65-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the vanilla butter sauce: In a small saucepan, whisk together the sugar and flour. Gradually whisk in the heavy cream until smooth.
- Add the butter and bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes.
- Remove from heat and stir in the vanilla extract.
- Serve the warm vanilla butter sauce over slices of the cooled Cranberry Orange Pound Cake.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
240g
Fat
109g
Carbs
26g
