Cook1 hr 15 mins
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".
- 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)
Butter Rum Sauce
- 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
- Heat oven to 350 degrees.
- Generously grease and lightly flour 12 cup fluted tube pan.
- In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
- Add vanilla and orange peel.
- Add eggs 1 at a time, beating well after each addition.
- In medium bowl, combine 3 cups flour, baking powder and salt.
- Add alternately with sour cream, beating well after each addition.
- Gently stir in cranberries.
- Pour batter into greased and floured pan.
- Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Remove from pan.
- Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
- Stir in half-and-half and 1/2 cup butter.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Remove from heat; stir in rum.
- Serve warm sauce over cake.