Cranberry Orange Pound Cake With Butter Rum Sauce Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

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.

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.

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.

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.