Cranberry Orange Pound Cake With Butter Rum Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a thumbs up . Ingredients:
2 3/4 cups sugar |
1 1/2 cups butter or 1 1/2 cups margarine, softened |
1 teaspoon vanilla |
1 teaspoon orange zest |
6 eggs |
3 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (8 ounce) carton sour cream |
1 1/2 cups chopped fresh cranberries or 1 1/2 cups frozen cranberries (do not thaw) |
1 cup sugar |
1 tablespoon flour |
1/2 cup half-and-half |
1/2 cup butter |
4 teaspoons light rum or 1/4 teaspoon rum extract |
Directions:
1. Heat oven to 350 degrees.
2. Generously grease and lightly flour 12 cup fluted tube pan.
3. In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
4. Add vanilla and orange peel.
5. Add eggs 1 at a time, beating well after each addition.
6. In medium bowl, combine 3 cups flour, baking powder and salt.
7. Add alternately with sour cream, beating well after each addition.
8. Gently stir in cranberries.
9. Pour batter into greased and floured pan.
10. Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
11. Cool 15 minutes.
12. Remove from pan.
13. Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
14. Stir in half-and-half and 1/2 cup butter.
15. Cook over medium heat until thickened and bubbly, stirring constantly.
16. Remove from heat; stir in rum.
17. Serve warm sauce over cake.
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