Sour Cream Cranberry Pound Cake

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

6 eggs

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.