Cranberry Orange Pound Cake

(by Sheree Swistun, Winnipeg, Manitoba)
made by Lois W.

1 1/2 cups butter (no substitutes), softened
2 3/4 cups sugar
6 eggs
1 tsp vanilla extract
2 1/2 ts grated orange peel
3 cups all purpose flour
1 tsp baking poder
1/2 tsp salt
1 cup (8 oz) sour cream
1 1/2 cup chopped fresh or frozen cranberries

Vanilla Butter Sauce:
1 cup sugar
1 tbs all purpose flour
1/2 cup half & half cream
1/2 cup butter (no substitutes), softened
1/2 tsp vanilla extract

In a mixing bowl, cram 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; 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 degrees for 65-70 minutes or until a wooden pick inserted near the center comes our clean. Cool in pan for 10 minutes; remove to a wire rack and 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. Yield: 16 servings (1 1/2 cups sauce).