Cranberry Orange Pound Cake, Butter Rum Sauce

CAKE
2 3/4 c Sugar

1 1/2 c Butter; room temp

1 ts Vanilla extract

1 ts Grated orange rind

6 Eggs

3 c Flour

1 ts Baking powder

1/2 ts Salt

1 pk (8 ozs) sour cream

1 1/2 c Fresh or frozen cranberries;

- chopped (do not thaw)

---SAUCE

--- 1 c Sugar

1 tb Flour

1/2 c Half-and-half

1/2 c Butter, melted

4 ts Light rum, or

- 1/4 tsp rum extract 1. For cake, heat oven to 350 degrees. Generously grease and lightly flour

12-cup fluted tube pan; set aside.

2. Beat sugar and butter in large bowl of electric mixer until light and

fluffy. Add vanilla and orange rind. Add eggs, one at a time, beating well after each addition. 3. Combine flour, baking powder and salt in medium bowl. Add flour mixture

to egg batter alternately with sour cream, beating well after each addition. Gently stir in cranberries; pour batter into prepared pan. 4. Bake until toothpick inserted into center comes out clean, 65 to 75

minutes. Cool in pan 15 minutes; invert cake onto serving plate and remove from pan. 5. While cake is cooling, make the sauce. Combine sugar and flour in small

saucepan. Stir in half-and-half and butter. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in rum. Serve warm sauce over cake. From Helen Aiello, Milwaukee. Chicago Tribune 6/9/94.
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