Cranberry Orange Pound Cake With Butter Rum Sauce

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.