Cranberry Orange Pound Cake

1 1/2 cups butter, softened

2 3/4 cups sugar

6 eggs

1 tsp vanilla extract

1 1/2 tsp grated orange peel

3 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup sour cream

1 1/2 cups chopped fresh or frozen cranberries

VANILLA BUTTER SAUCE

1 cup sugar

1 tbsp all purpose flour

1/2 cup half and half

1/2 cup butter, softened

1/2 tsp vanilla extract

In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition.

Stir in vanilla and orange peel. Combine flour, baking powder and salt; until blended.

Fold in cranberries.

Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 65-70 minutes; remove 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.

16 servings with 1 1/2 cups sauce.