Ingredients
1-1/2 cups butter, softened2-3/4 cups sugar6 large eggs, room temperature2-1/2 teaspoons grated orange zest1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup sour cream1-1/2 cups chopped fresh or frozen cranberriesVANILLA BUTTER SAUCE:1 cup sugar1 tablespoon all-purpose flour1/2 cup half-and-half cream1/2 cup butter, softened1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. Pour into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool 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.
