Cranberry Orange Pound Cake with Butter Rum Sauce
Cranberry Orange Pound Cake with Butter Rum Sauce recipe
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.
Nutrition Facts
Serving Size 201g (7.1 oz)
