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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, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Dillard
Added: Thursday, April 3, 2008



2 cups sugar
1 cups softened butter
1 teaspoon vanilla
1 teaspoon grated orange peel
5 eggs
2 cups flour
1 teaspoon baking powder
teaspoon salt
cup sour cream
1 cups chopped cranberries

Butter Rum Sauce:

1 cup sugar
1 tablespoon all-purpose flour
4 teaspoons light rum
cup Half and Half
cup butter

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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