Cranberry Orange Pound Cake With Butter Rum Sauce Rezept

A festive Christmas tradition since 1990! This Cranberry Orange Pound Cake, adapted from a classic Pillsbury recipe, boasts a moist, citrusy crumb studded with tart cranberries. It's perfectly complemented by a warm, luscious butter rum sauce. Impress your family and friends with this show-stopping dessert, perfect for holidays or any special occasion. Get ready for rave reviews!

Vorbereitung 30 Min.
Kochzeit 105 Min.
Kalorien 545.4 kcal
Eiweiß 11g
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Cranberry Orange Pound Cake With Butter Rum Sauce 48

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Zutaten für Cranberry Orange Pound Cake With Butter Rum Sauce

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Zubereitung von Cranberry Orange Pound Cake With Butter Rum Sauce

  1. Preheat oven to 350°F (175°C).
  2. Generously grease and lightly flour a 12-cup fluted tube pan.
  3. In a large bowl, cream together 2 ¾ cups (525g) granulated sugar and 1 ½ cups (3 sticks, 340g) unsalted butter until light and fluffy.
  4. Beat in 1 teaspoon vanilla extract and the zest of 1 large orange.
  5. Add 4 large eggs one at a time, beating well after each addition.
  6. In a medium bowl, whisk together 3 cups (360g) all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) sour cream, beginning and ending with the dry ingredients. Beat well after each addition.
  8. Gently fold in 1 ½ cups (190g) fresh or frozen cranberries.
  9. Pour batter into the prepared pan.
  10. Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the sauce:
  13. In a small saucepan, whisk together 1 cup (200g) granulated sugar and 1 tablespoon all-purpose flour.
  14. Gradually whisk in ½ cup (120ml) heavy cream and ½ cup (115g) unsalted butter.
  15. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a gentle simmer.
  16. Remove from heat and stir in 2 tablespoons dark rum (optional).
  17. Serve warm rum sauce over slices of the cooled cake.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

191g

Fat

87g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation For Large Groups Breakfast Desserts Fruit Cakes Berries Number Of Servings 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Cranberry Orange Pound Cake With Butter Rum Sauce?

Cranberry Orange Pound Cake With Butter Rum Sauce dauert insgesamt etwa 135 Minuten – ungefähr 30 Minuten Vorbereitung und 105 Minuten Kochzeit.

Wie viele Kalorien hat Cranberry Orange Pound Cake With Butter Rum Sauce?

Cranberry Orange Pound Cake With Butter Rum Sauce hat etwa 545.4 Kalorien pro Portion, mit ungefähr 11 g Eiweiß, 22 g Kohlenhydraten und 44 g Fett.

Welche Zutaten brauche ich für Cranberry Orange Pound Cake With Butter Rum Sauce?

Die wichtigsten Zutaten für Cranberry Orange Pound Cake With Butter Rum Sauce sind Sugar, Butter, Vanilla, Orange Zest, Eggs, Flour. Die vollständige Liste mit Mengenangaben findest du oben.

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