Cranberry Orange Pound Cake With Rum Sauce
Ingredients
Cake
2 3/4 C. sugar
1 1/2 C. butter; room temperature
1 tsp. vanilla extract
1 tsp. grated orange rind
6 eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
8 ounces sour cream
1 1/2 C. fresh or frozen cranberries; chopped (do not thaw)
Sauce
1 C. sugar
1 Tbsp. flour
1/2 C. half-and-half
1/2 C. butter, melted
4 tsp. light rum, or 1/4 tsp. rum extract
Cooking Instructions
For cake, heat oven to 350 degrees. Generously grease and lightly flour 12-C. fluted tube pan; set aside. Beat sugar and butter in large bowl of electric mixer until light and fluffy. Add vanilla and orange rind. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in medium bowl. Add flour mixture to egg batter alternately with sour cream, beating well after each addition. Gently stir in cranberries; pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, 65 to 75 minutes. Cool in pan 15 minutes; invert cake onto serving plate and remove from pan. While cake is cooling, make the sauce. Combine sugar and flour in small saucepan. Stir in half-and-half and butter. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in rum. Serve warm sauce over cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)