Cranberry Orange Pound Cake With Butter Rum Sauce Recette

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!

Préparation 30 min
Cuisson 105 min
Calories 545.4 kcal
Protéines 11g
Cranberry Orange Pound Cake With Butter Rum Sauce 46

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cranberry Orange Pound Cake With Butter Rum Sauce

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Comment préparer 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

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Questions fréquentes

Combien de temps faut-il pour préparer Cranberry Orange Pound Cake With Butter Rum Sauce ?

Cranberry Orange Pound Cake With Butter Rum Sauce prend environ 135 minutes du début à la fin — environ 30 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Cranberry Orange Pound Cake With Butter Rum Sauce ?

Cranberry Orange Pound Cake With Butter Rum Sauce contient environ 545.4 calories par portion, avec environ 11 g de protéines, 22 g de glucides et 44 g de lipides.

De quels ingrédients ai-je besoin pour Cranberry Orange Pound Cake With Butter Rum Sauce ?

Les principaux ingrédients de Cranberry Orange Pound Cake With Butter Rum Sauce sont Sugar, Butter, Vanilla, Orange Zest, Eggs, Flour. Consultez la liste complète avec les quantités ci-dessus.

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