Sour Cream Cranberry Pound Cake

By deb49

Ingredients

• Sour Cream Cranberry Pound Cake
• 2 sticks butter (1 cup)
• 3 cups sugar
• 6 eggs
• 1 (8oz) container sour cream
• 1/4 tsp baking soda
• 1 tablespoon orange extract
• 3 cups sifted flour
• 1 cup confectioners sugar
• 1 package of fresh cranberries
• 1 orange, zest and juice

Details

Servings 1
Adapted from servedupwithlove.com

Preparation

Step 1

In a large bowl, combine the flour and baking soda. Set aside. Cream butter and add sugar slowly, beating constantly. Add eggs 1 at a time. Stir in sour cream. Add flour mixture, about 1/2 cup at a time. Stir in orange extract, zest from one orange, and the fresh cranberries. Pour into a well greased and floured 10 inch bundt pan. Bake in moderate oven at 325 degrees for 1 1/2 hours. Cool in pan about 5 minutes before loosening cake around edge with a dull knife. While warm, glaze with 1 cup confectioners sugar mixed with the juice of one orange.