• 16servings
  • 90minutes
  • 543calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups butter, softened

  2. 2-3/4 cups sugar

  3. 6 eggs

  4. 1 teaspoon vanilla extract

  5. 2-1/2 teaspoons grated orange peel

  6. 3 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 1 cup (8 ounces) sour cream

  10. 1-1/2 cups chopped fresh or frozen cranberries


  12. 1 cup sugar

  13. 1 tablespoon all-purpose flour

  14. 1/2 cup half-and-half cream

  15. 1/2 cup butter, softened

  16. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Cranberry-Orange Pound Cake Recipe photo by Taste of Home 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.

  2. 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.

  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. Yield: 16 servings (1-1/2 cups sauce).


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