We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Cranberry-Orange Pound Cake

(2)
  2 reviews
  • 15 min prep time
  • 1 hr 45 min total time
  • 15 ingredients
  • 16 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Looking for a classic dessert? Then check out this fluffy orange flavored pound cake made using cranberries - a delicious treat.

Ingredients

Cake

2 3/4
cups sugar
1 1/2
cups butter or margarine, softened
1
teaspoon vanilla
1
teaspoon grated orange peel
6
eggs
3
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1
container (8 oz) sour cream
1 1/2
cups chopped fresh or frozen cranberries (do not thaw)

Butter Rum Sauce

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

Steps

  • 1 Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy. Add vanilla and orange peel; blend well. Beat in 1 egg at a time until well blended.
  • 2 In medium bowl, mix 3 cups flour, the baking powder and salt. Add to butter mixture alternately with sour cream, beating well after each addition. Gently stir in cranberries. Pour and spread batter into pan.
  • 3 Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
  • 4 Meanwhile, in small saucepan, combine 1 cup sugar and 1 tablespoon flour. Stir in half-and-half and 1/2 cup butter. Cook over medium heat, stirring constantly, until bubbly and thickened. Remove from heat; stir in rum. Serve warm sauce over cake.
  • 1 Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy. Add vanilla and orange peel; blend well. Beat in 1 egg at a time until well blended.
  • 2 In medium bowl, mix 3 cups flour, the baking powder and salt. Add to butter mixture alternately with sour cream, beating well after each addition. Gently stir in cranberries. Pour and spread batter into pan.
  • 3 Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
  • 4 Meanwhile, in small saucepan, combine 1 cup sugar and 1 tablespoon flour. Stir in half-and-half and 1/2 cup butter. Cook over medium heat, stirring constantly, until bubbly and thickened. Remove from heat; stir in rum. Serve warm sauce over cake.

Expert Tips

A classic American duo, cranberry and orange taste especially good at holiday time. The cake and sauce can be made up to 5 days ahead--tightly cover each and store in refrigerator. Let cake come to room temperature, and reheat sauce briefly before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
260
% Daily Value
Total Fat
29g
44%
Saturated Fat
17g
87%
Trans Fat
1 1/2g
Cholesterol
155mg
51%
Sodium
300mg
13%
Potassium
95mg
3%
Total Carbohydrate
68g
23%
Dietary Fiber
1g
5%
Sugars
48g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved