Cranberry Bundt Cake with Vanilla Sauce

Swiss Woods Bed & Breakfast Inn, Lititz, Pennsylvania

1 1/2 Cups butter (no substitutes), 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) sour cream
1 1/2 Cups chopped fresh or frozen cranberries

Cream butter in mixing bowl. 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; add to the creamed mixture alternately with sour cream.
Beat on low just until blended. Fold in cranberries. Pour into a greased
and floured 10-inch fluted tube pan. Bake at 350 F for 65-70 minutes, or until
a wooden pick inserted near the center comes out clean (a smaller pan may
require only 50 minutes). Cool in pan for 10 minutes; remove to a wire rack
and cool completely.

Vanilla Sauce

1 Cup sugar
1 Tablespoon all-purpose flour
1/2 Cup half-and-half cream
1/2 Cup butter (no substitutes), softened
1/2 teaspoon vanilla extract

In a small saucepan, combine sugar and flour. Stir in cream and butter;
bring to a boil over medium heat, stirring constantly. Boil for two
minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

Yields 16 servings (with 1 1/2 Cups of sauce)

Source: http://www.swisswoods.net/Recipes/recipes.htm

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