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Cranberry-Orange Pound Cake with Butter Rum Sauce Recipe

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This recipe for Cranberry-Orange Pound Cake with Butter Rum Sauce is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

2½ cups sugar
1¼ cups softened butter
1 teaspoon vanilla
1 teaspoon grated orange peel
5 eggs
2¾ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup sour cream
1½ cups chopped cranberries


Butter Rum Sauce:

1 cup sugar
1 tablespoon all-purpose flour
4 teaspoons light rum
½ cup Half and Half
½ cup butter
Directions:
Directions:
Preheat oven to 350° F. Generously grease and flour a Bundt pan. In a large bowl, combine sugar and butter and beat until light and fluffy. Add vanilla and orange peel, blend well. Add eggs one at the time, beating well after each addition. In a medium bowl, combine flour, baking powder and salt mix well. Add to butter mixture alternately with sour cream, beating well after each addition. Gently stir in cranberries. Pour and spread batter into prepared pan. Bake for 65 to 75 minutes or until a toothpick comes out clean. Cool 15 minutes. remove from pan, serve with butter rum sauce.

SAUCE: In a small saucepan, combine sugar and flour. Stir in Half and Half and butter. Cook over medium heat until bubbly and thickened, stirring constantly. Remove from heat, stir in rum. Serve warm over cake.
Personal Notes:
Personal Notes:
Recipe from a Nordic Cathedral Bundt pan.

 

 

 

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