Cranberry Orange Pound Cake With Butter Rum Sauce

Cranberry Orange Pound Cake With Butter Rum Sauce

Time: 1 hrs 45 mins

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)

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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