Cranberry Orange Pound Cake With Butter Rum Sauce Recipes

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CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE



Cranberry Orange Pound Cake with Butter Rum Sauce image

Cranberry Orange Pound Cake with Butter Rum Sauce recipe

Categories     Cake     Dessert     Baked Goods     Christmas     Cranberries

Time 2h

Yield 12

Number Of Ingredients 30

sugar
butter
vanilla extract
orange zest
eggs
all-purpose flour
baking powder
salt
sour cream
cranberries
sugar
all-purpose flour
light cream (half&half)
butter
light rum
sugar
butter
vanilla extract
orange zest
eggs
all-purpose flour
baking powder
salt
sour cream
cranberries
sugar
all-purpose flour
light cream (half&half)
butter
light rum

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



Cranberry Orange Pound Cake With Butter Rum Sauce image

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

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)
1 cup sugar
1 tablespoon flour
1/2 cup half-and-half
1/2 cup butter
4 teaspoons light rum or 1/4 teaspoon rum extract

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



Cranberry-Orange Pound Cake image

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

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

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.

CRANBERRY CAKE WITH ORANGE SAUCE



Cranberry Cake with Orange Sauce image

I love the tart cranberry flavor of this cheery cake. Served with a warm citrus sauce, it makes a wonderful treat to share at get-togethers with family and friends. -Shirley Dehler of Columbus, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

2 tablespoons butter
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
2 cups fresh or frozen cranberries
ORANGE SAUCE:
3/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1-1/2 cups water
3 tablespoons orange juice
4 teaspoons butter
1-1/2 teaspoons grated orange zest
1/4 teaspoon orange extract

Steps:

  • In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries., Transfer to a 11x7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack., For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange zest and extract; mix well. Serve warm sauce over cake.

Nutrition Facts : Calories 233 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 49g carbohydrate, Fiber 1g fiber), Protein 2g protein.

ORANGE CRANBERRY POUND CAKE



Orange Cranberry Pound Cake image

This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe.

Provided by Sherrybeth

Categories     Dessert

Time 1h20m

Yield 10-14 serving(s)

Number Of Ingredients 11

1 1/4 cups butter, at room temperature
1 (8 ounce) package cream cheese, room temperature
2 cups sugar
6 eggs
1/2 teaspoon vanilla
2 oranges, zest of, grated
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon clove
1/4 teaspoon salt
2 1/4 cups fresh cranberries, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 9 inch bundt pan.
  • In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
  • Reduce speed to low and mix in eggs one at a time.
  • Add vanilla and orange zest, scraping the sides of the bowl after each addition.
  • Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
  • Gradually add the dry ingredients to the butter mixture.
  • Beat on low speed until smooth.
  • DO NOT over beat.
  • Fold in cranberries.
  • Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
  • Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
  • Cool completely before serving and dust with powdered sugar if desired.

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

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

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