CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
Cranberry Orange Pound Cake with Butter Rum Sauce recipe
Categories Cake Dessert Baked Goods Christmas Cranberries
Time 2h
Yield 12
Number Of Ingredients 30
Steps:
- For cake, heat oven to 350℉ (180℃). Generously grease and lightly flour 12-cup fluted tube pan; set aside. Beat sugar and butter in large bowl of electric mixer until light 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, about 60 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.
Nutrition Facts :
CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
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".
Provided by Nova Scotia Cook
Categories Breakfast
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6
CRANBERRY-ORANGE POUND CAKE
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
- Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g
CRANBERRY-ORANGE POUND CAKE
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Provided by Midnite706
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
- In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
- Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
- High Altitude (3500-6500 ft): Bake 63 to 69 minutes.
Nutrition Facts : Calories 339.1, Fat 16.4, SaturatedFat 5.6, Cholesterol 68.8, Sodium 425, Carbohydrate 45.7, Fiber 0.8, Sugar 33.2, Protein 3.2
CRANBERRY-FILLED ORANGE POUND CAKE
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Nutrition Facts : Calories 573 calories, Fat 22g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 447mg sodium, Carbohydrate 87g carbohydrate (57g sugars, Fiber 2g fiber), Protein 9g protein.
CRANBERRY DESSERT CAKE WITH BUTTER SAUCE
A moist and flavorful fall dessert. The warm butter sauce really compliments the tart cranberries. I have purchased fresh cranberries in season and frozen for use later. The frozen cranberries work well in the recipe.
Provided by Ms B.
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Grease and flour bottom only of 9x13 pan.
- Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
- Mix well.
- In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
- Add sour cream mixture to flour mixture.
- Stir just until dry ingredients are moistened.
- Gently fold in cranberries.
- Spoon into prepared pan.
- Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
- Bring to a boil.
- Simmer over low heat for 2 minutes, stirring constantly.
- Remove from heat, stir in vanilla.
- Serve warm sauce over cake.
Nutrition Facts : Calories 299.6, Fat 15, SaturatedFat 7.6, Cholesterol 51.8, Sodium 200.5, Carbohydrate 39, Fiber 1.3, Sugar 24.1, Protein 3.3
CRANBERRY-ORANGE POUND CAKE
At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.
Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
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