*  Exported from  MasterCook  *

              Cranberry Orange Pound Cake, Butter Rum Sauce

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   2 3/4  cups          Sugar
   1 1/2  cups          Butter -- room temp
   1      teaspoon      Vanilla extract
   1      teaspoon      Grated orange rind
   6                    Eggs
   3      cups          Flour
   1      teaspoon      Baking powder
     1/2  teaspoon      Salt
   1      package       (8 ozs) sour cream
   1 1/2  cups          Fresh or frozen cranberries -- chopped (do not thaw
                        -----SAUCE-----
   1      cup           Sugar
   1      tablespoon    Flour
     1/2  cup           Half-and-half
     1/2  cup           Butter -- melted
   4      teaspoons     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.



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