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Cranberry Orange Pound Cake with Butter Rum Sauce

 
211

Cranberry Orange Pound Cake with Butter Rum Sauce recipe

Yield

12

servings

Prep

20

min

Cook

70

min

Ready

2

hrs

 

Ingredients

Cake
2 ¾ cups sugar
1 ½ cups butter
room temp
1 teaspoon vanilla extract
1 teaspoon orange zest
grated
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 ounces sour cream
1 ½ cups cranberries
fresh or frozen, chopped (do not thaw)
Sauce
1 cup sugar
1 tablespoon all-purpose flour
½ cup light cream (half&half)
½ cup butter
melted
4 teaspoons light rum
or, 1/4 tsp rum extract
*

Directions

For cake, heat oven to 350℉ (180℃). Generously grease and lightly flour 12-cup fluted tube pan; set aside.

Beat sugar and butter in large bowl of electric mixer until light Add vanilla and orange rind. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt in medium bowl. Add flour mixture to egg batter alternately with sour cream, beating well after each addition.

Gently stir in cranberries; pour batter into prepared pan.

Bake until toothpick inserted into center comes out clean, about 60 minutes.

Cool in pan 15 minutes; invert cake onto serving plate and remove from pan.

While cake is cooling, make the sauce. Combine sugar and flour in small saucepan.

Stir in half-and-half and butter. Cook over medium heat until thickened and bubbly, stirring constantly.

Remove from heat; stir in rum.

Serve warm sauce over cake.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 72548% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 366mg 15%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 25% Vitamin C 4%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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