Cornmeal Pound Cake with Candied Cranberries and Vanilla Bean Cream Recipe

Preheat over to 350°. Lightly oil a 10" cake pan. To prepare the cake, beat together the butter, 1/2 cup granulated sugar and 1 cup light brown sugar with an electric mixer until light and fluffy. Continue beating while adding the eggs one at a time. Stir in sour cream and extracts. Sift together the flour, salt, and baking powder. Fold into butter-sugar mixture, then fold in the cornmeal. Pour into prepared pan. Bake 45-50 minutes. Remove from oven and let cool immediately. To prepare the cranberries, pour the cranberry juice into a heavy saucepan and stir in 1 cup granulated sugar. Cook over moderate heat, stirring occassionally and washing down any sugar crystals that cling to the sides of the pan with a brush dipped in cold water. Bring the mixture to a boil. Gently swirl the pan until the candy thermometer registers 250°. Add the cranberries, remove the pan from the heat. Let the mixture cool. To prepare the vanilla bean cream, whip the cream in a clean, cold bowl until it thickens. Sift in the powdered sugar and the pulp from the vanilla bean and continue beating until stiff peaks appear. Serve the pound cake warm with the candied cranberries and vanilla cream.