Cranberry Orange Pound Cake With Butter Rum Sauce Recipes

CRANBERRY-ORANGE POUND CAKE

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.

CRANBERRY ORANGE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
• Add eggs one at a time and beat an addition minute per egg.
• Add vanilla and mix in.
• In a separate large bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
• Grease and flour either 2 large bread pans or 3 small bread pans.
• Pour batter and bake at 350 degrees F for 55 to 60 min.
• Let loaves cool and pour glaze over them.
• Whisk glaze ingredients together until smooth.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

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.

CRANBERRY-ORANGE POUND CAKE

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.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

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.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

CRANBERRY ORANGE BUTTER CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 12 c.
• Bundt pan.
• In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake for 35-40 minutes.
• In a small saucepan, heat all glaze ingredients until well combined.
• While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
• Let stand 10 minutes; invert cake onto serving plate.
• Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
• Cool cake and serve with either ice cream or whipped cream.