Cranberry And Orange Pound Cake - cooking recipe

Ingredients

FOR THE CAKE
1 1/2 cups unsalted butter, softened
2 3/4 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
2 1/2 teaspoons orange zest, minced
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups cranberries, chopped (fresh or frozen)
FOR THE VANILLA BUTTER SAUCE
2 cups granulated sugar
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup unsalted butter, softened
1 teaspoon vanilla extract

Preparation

FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
Stir in the vanilla & orange zest.
In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
Add the butter, then bring to a boil over medium heat, stirring constantly.
Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
Serve warm over the cake.