How To make 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. -----
How To make Cranberry Orange Pound Cake, Butter Rum Sauce's Videos
Cranberry cake recipe | Holiday dessert recipes | Christmas cake recipes
Cranberry cake recipe | Holiday dessert recipes | Christmas cake recipes
#cranberry #christmascake #holidaydessert #easybaking #thanksgivingrecipes
Cranberry cake is the perfect holiday dessert! It is moist, sweet, and tart at the same time, and very easy to make!
Serves: 12 slices
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hr 20 mins
FULL RECIPE :
Ingredients
Cranberry Cake:
2 1/2 cup all purpose flour
1 cup white granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp kosher salt
1 cup unsalted butter (softened)
3 large Eggs (room temperature)
2 teaspoons Vanilla extract
Zest of 1 orange
1 cup Cranberries (fresh or frozen)
1 cup Buttermilk
Cinnamon Filling:
6 tablespoons Unsalted butter (softened)
2 tablespoons Cinnamon
1 cup All purpose flour
1 cup Packed Brown sugar
Streusel Topping:
1 cup Brown sugar
1 teaspoon cinnamon powder
Zest of 1 orange
1/4 tsp kosher salt
1/2 cup unsalted butter melted
1 1/2 cups all purpose flour
1/2 cup cranberries (fresh or frozen)
Glaze:
1 cup powdered sugar
2 - 3 tablespoons milk
1 teaspoon vanilla extract
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Rum Cake
This easy rum cake recipe makes a delicious, buttery, melt-in-your-mouth bundt cake with lots of rum that's soaked and topped with a decadent butter rum sauce. Its most popular during the holidays but you can make it anytime!
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Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
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Orange Cranberry Bread Recipe - The Most Delicious Recipe!
GET THE RECIPE:
One of my all-time favorite holiday desserts is so easy to make! My orange cranberry bread recipe is full of plump, tart and juicy cranberries and flavored with lots of fresh orange zest. Plus, I glaze the cranberry loaf with a simple orange glaze! The bread is extra moist and tender, thanks to a Greek yogurt batter! You’ll love everything about this easy cranberry dessert!
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How to Make a Cranberry Orange Cake
Cranberries are available year round, but we only seem to use them for relish at Thanksgiving. My Cranberry Orange Cake is loaded with fresh cranberries and packed with orange flavor. It is so easy even a non baker like me can make it!
=== ???????????? RECIPE ===
12 cup Bunt pan
Cooking spray with flour
1 cup sour cream
2 cups sugar
1 cup butter, softened
1 tablespoon orange zest
1 tablespoon orange juice
4 large eggs
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups fresh cranberries, roughly chopped (3-4 pulses in a food processor)
Preheat your oven to 350 degrees. Spray the Bundt pan with cooking spray with flower and set aside.
In a large bowl, combine the flour, baking powder, salt and nutmeg. Whisk to combine.
In another large bowl (or stand mixer bowl) beat the butter, sugar, orange zest and orange juice together until light and fluffy. With the mixer on low, add one egg at a time, until well blended. Beat in the flower mixture in 3 parts, alternating with the sour cream. Stir in the cranberries, and put the batter in the pan.
Bake for 55 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes before de-panning. Allow to fully cool, then drizzle on orange glaze. (Optional, recipe follows)
Orange Glaze:
2 tablespoons butter
2 cups confectioners sugar
2 tablespoons orange zest
2 to 4 tablespoons orange juice
In a small pan, melt the butter over low heat. Remove from the heat and stir in the orange zest and powdered sugar. Add the orange juice one tablespoon at a time until smooth and thin enough to drizzle.
Alternate Toppings:
Powered Sugar
Cream Cheese Frosting
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=== ???? CHAPTERS ===
00:00 - What to do with Cranberries?
00:37 - Welcome to Let's Celebrate TV
01:09 - About the Cranberry Orange Cake
01:36 - Dry and Wet Ingredients
03:26 - Creaming the Butter, Sugar and Wet Ingredients
04:54 - Combining the Dry Ingredients
07:25 - Filling the Cake Pan and Off to the Oven
09:24 - Out of the Oven and Orange Glaze
10:37- Tasting, Recipe Recap
12:27 - Credits and Video Recommendations
#letscelebratetv #peterlee
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