Cranberry Orange Pound Cake
1 box golden vanilla or yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water, or ( 1/2 cup water, 1/2 cup orange juice)
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan. Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
Orange Sauce
1 cup granulated sugar
1 tbsp. all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine
In 1-quart saucepan, cook orange sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve the sauce with the cake either warm or cool.
Vanilla Butter 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 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.