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Cranberry Orange Pound Cake

chef.tim.lee's picture
Ingredients
For cake
  Sugar 2 3⁄4 Cup (44 tbs)
  Butter/Margarine 1 1⁄2 Cup (24 tbs), softened
  Vanilla 1 Teaspoon
  Grated orange peel 1 Teaspoon
  Eggs 6
  All-purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sour cream 1 Can (10 oz)
  Chopped cranberries 1 1⁄2 Cup (24 tbs) (Use Fresh Or Frozen)
For butter rum sauce
  Sugar 1 Cup (16 tbs)
  All-purpose flour 1 Tablespoon
  Half-and-half 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Light rum 4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350°F; apply a coat of grease or shortening over a 12-cup fluted tube; dust with flour

MAKING
2. In a large bowl, beat two and three quarters a cup of sugar nad a cup and a half of butter until light and fluffy; beat vanilla and orange peel into it
3. Beat in the eggs, one by one, into the mixture, beating well after each addition;in a medium bowl, combine three cups of flour, baking powder adn salt and add butter mixture and sour cream alternately into it
4. Stir in cranberries and pour the batter into the pan; bake for an hour and fifteen minutes till it passes the cake test; cool for fifteen minutes and remove from the pan
5. In a small saucepan, mix together a cup of sugar and a tablespoon of flour; mix in half-and-half and half a cup of butter and cook ovr medium flame; turn the flame off and stir in rum.

SERVING
6. Drizzle warm sauce over the cake and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Preparation Time: 
45 Minutes
Cook Time: 
75 Minutes
Ready In: 
120 Minutes

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