Cranberry Orange Pound Cake With Butter Rum Sauce

READY IN: 1hr 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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