Cranberry-Orange Pound Cake Recipe

   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) Daisy Brand Sour Cream

    1-1/2 cups chopped fresh or frozen cranberries

     

VANILLA BUTTER SAUCE:

    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

Directions

    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).