Cranberry Orange Pound Cake

By Cindy_Wicker

Ingredients

• VANILLA BUTTER SAUCE:
• 1-1/2 cups butter, softened
• 2-3/4 cups sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2-1/2 teaspoons grated orange peel
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (8 ounces) 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

Details

Servings 16

Preparation

Step 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 peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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. Yield: 16 servings (1-1/2 cups sauce).

Nutrition Facts: 1 serving (1 each) equals 543 calories, 28 g fat (17 g saturated fat), 155 mg cholesterol, 366 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.

15 WW Points Plus