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

Vanilla Butter Sauce:

1 c. sugar
1 tbsp. all-purpose flour
1/2 c. half and half cream
1/2 c. butter (no substitutes), softened
1/2 tsp. vanilla extract

In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5 to 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 to 70 minutes or until a wooden pick inserted near the center comes out 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).