cranberry orange pound cake butter rum sauce baked goods
Author of this recipe: Jung Goates
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Indulge in our Cranberry Orange Pound Cake Butter Rum Sauce! Perfect for holidays or special occasions. #cranberries #orange #butterrum #poundcake #bakedgoods
- Cranberry Orange Pound Cake Butter Rum Sauce Ingredients:
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Self-rising flour (for a convenient option)
- Baking powder
- Salt
- Eggs
- Milk
- Fresh orange zest
- Orange juice
- Cranberries, fresh or frozen
- Raisins or golden raisins (optional for added moisture and texture)
- Brown sugar
- Cinnamon
- Nutmeg (for warmth and depth of flavor)
- Dark rum
- Vanilla extract
- Butter for greasing the pan
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Steps
### Cranberry Orange Pound Cake Butter Rum Sauce: A Festive Baked Good Recipe
#### Introduction
Indulge in the delightful flavors of cranberries and oranges paired with a rich butter rum sauce! This recipe combines the classic moist texture of a pound cake with the festive notes of cranberries and oranges, perfect for any holiday gathering. Perfectly complemented by a tangy-sweet butter rum glaze, this baked good is sure to be a hit at your next celebration.
#### Ingredients
- **For the Cake:**
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Zest of 2 oranges
- Juice of 2 oranges (about ⅓ cup)
- 1 cup cranberries, fresh or frozen
- **For the Butter Rum Glaze:**
- 4 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons rum
- Orange zest from 1 orange (optional)
#### Step-by-Step Instructions
1. **Prepare the Cake Batter:**
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Cream together butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
2. **Mix Dry Ingredients:**
- Sift the flour, baking powder, and salt into the mixture. Mix on low speed to avoid overmixing.
3. **Fold in Cranberries and Orange Flavors:**
- Gently fold in the orange zest, orange juice, and cranberries or frozen berries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
4. **Cooling:**
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it from the pan.
5. **Prepare the Butter Rum Glaze:**
- While the cake is cooling, combine the softened butter and powdered sugar in a mixing bowl.
- Gradually add rum and orange zest (if using), stirring until smooth and well combined.
6. **Apply the Glaze:**
- Once the cake has cooled to room temperature, carefully pour or drizzle the glaze over the top of the cake.
- Let it sit for a few minutes so the glaze can soak in before serving.
#### Tips
- Ensure your ingredients are at room temperature for best results.
- For an extra special touch, add a sprinkle of powdered sugar on top after applying the glaze.
- Store any leftover cake tightly wrapped or in an airtight container to keep it fresh.
#### SEO-Friendly Meta Descriptions and Headings
**Meta Description:** Discover how to make a delicious cranberry orange pound cake butter rum sauce for your holiday gatherings. Perfectly sweet and tangy, this recipe is sure to impress guests!
**Title Tag:** Cranberry Orange Pound Cake Butter Rum Sauce Recipe | Festive Baked Good
#### Conclusion
Enjoy the rich, moist texture of this cranberry orange pound cake paired with a buttery, rum-infused glaze. This festive baked good will be a favorite at any holiday celebration or get-together. Happy baking!