Cranberry Orange Pound Cake With Butter Rum Sauce Receita

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!

Preparo 30 min
Cozimento 105 min
Calorias 545.4 kcal
Proteína 11g
Avaliação Seja o primeiro
Cranberry Orange Pound Cake With Butter Rum Sauce 46

Receita Ações

Compartilhe esta receita:

Receita Autor

Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cranberry Orange Pound Cake With Butter Rum Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cranberry Orange Pound Cake With Butter Rum Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer 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!)

Perguntas frequentes

Quanto tempo leva para fazer Cranberry Orange Pound Cake With Butter Rum Sauce?

Cranberry Orange Pound Cake With Butter Rum Sauce leva cerca de 135 minutos do início ao fim — aproximadamente 30 minutos de preparo e 105 minutos de cozimento.

Quantas calorias tem Cranberry Orange Pound Cake With Butter Rum Sauce?

Cranberry Orange Pound Cake With Butter Rum Sauce tem aproximadamente 545.4 calorias por porção, com cerca de 11 g de proteína, 22 g de carboidratos e 44 g de gordura.

De quais ingredientes preciso para Cranberry Orange Pound Cake With Butter Rum Sauce?

Os principais ingredientes de Cranberry Orange Pound Cake With Butter Rum Sauce são Sugar, Butter, Vanilla, Orange Zest, Eggs, Flour. Veja a lista completa com as medidas acima.

Avaliações

Ainda não há avaliações — seja o primeiro a compartilhar sua opinião sobre esta receita!

Escrever uma avaliação