Cranberry Orange Pound Cake with Butter Rum Sauce
Indulge in the cozy flavors of this Cranberry Orange Pound Cake with Butter Rum Sauce—a showstopping dessert perfect for holidays or any special occasion. This exquisite cake features a moist, buttery crumb infused with vibrant orange zest and fresh cranberries, creating a delightful balance of sweet and tangy. Topped with a luscious homemade butter rum sauce, made with rich cream, brown sugar, and a hint of rum, each slice transforms into an irresistible treat that melts in your mouth. With its golden crust, beautiful cranberry speckles, and optional powdered sugar garnish, this dessert is as stunning as it is delicious. Whether served warm or at room temperature, it pairs beautifully with a cup of coffee or tea and promises to become a beloved centerpiece at your table.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 0.25 cup fresh orange juice
- 1 tablespoon orange zest
- 1.5 cups cranberries (fresh or frozen, halved)
- 0.25 cup powdered sugar (optional, for garnish)
- 0.5 cup unsalted butter (for sauce)
- 0.5 cup brown sugar
- 0.25 cup heavy cream
- 2 tablespoons rum (dark or light)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard loaf pan (9x5 inches) or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the orange juice, orange zest, and halved cranberries into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60–65 minutes or until a toothpick inserted into the center comes out clean. Check around 50 minutes to avoid overbaking.
While the cake cools, prepare the butter rum sauce. In a small saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved.
Add the heavy cream and simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in the rum and vanilla extract.
Allow the pound cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
To serve, drizzle warm butter rum sauce over slices of the cake. Optionally, dust the cake with powdered sugar for garnish.
Enjoy this rich and flavorful Cranberry Orange Pound Cake as a delightful dessert, especially during the holidays!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 57.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
