Cranberry and orange are two of my favorite flavor combinations. That love affair started when I was a little girl living with my parents. My Mom would always make a cranberry bread each and every holiday season. It is by far my favorite indulgence at Christmas time. I am still working on her to let me share that recipe with y'all but in the meantime I wanted to create a recipe with the same flavors. My Mom's birthday was yesterday so of course, this is the cake I made for her. We had a little get together for her and this cake got rave reviews from everyone, even the little ones.
My happy place is when I am in the kitchen creating and baking. During the Christmas season, one of the first things I do in the morning is pull out a couple sticks of butter to soften on the counter. I always have good intentions but some days I usually place that butter back in the fridge for another day. My husbands usual response is, "what are you making today?"
One of my favorite things about a sour cream pound cake is the crust is makes. My Mom makes a delicious sour cream pound cake and when we were growing up, it was always made in an angel food cake pan. I get my frugalness (is that even a word?) from her so I am sure she did not see a need for a bundt pan. She would always have to set a pan underneath to catch the batter. We would all fight over what dripped down on that pan. Imagine my excitement when I peeked through the oven door watching it bake. Oh the deliciousness!
Sour Cream Cranberry Pound Cake
2 sticks butter (1 cup)
3 cups sugar
1 (8oz) container sour cream
1/4 tsp baking soda
1 tablespoon orange extract
3 cups sifted flour
1 cup confectioners sugar
1 package of fresh cranberries
1 orange, zest and juice
In a large bowl, combine the flour and baking soda. Set aside. Cream butter and add sugar slowly, beating constantly. Add eggs 1 at a time. Stir in sour cream. Add flour mixture, about 1/2 cup at a time. Stir in orange extract, zest from one orange, and the fresh cranberries. Pour into a well greased and floured 10 inch bundt pan. Bake in moderate oven at 325 degrees for 1 1/2 hours. Cool in pan about 5 minutes before loosening cake around edge with a dull knife. While warm, glaze with 1 cup confectioners sugar mixed with the juice of one orange.