Cranberry Orange Pound Cake

By Dianne_H

Ingredients

• CAKE:
• 2 3/4 cups sugar
• 1 1/2 cups butter or margarine
• 1 tsp vanilla
• 2 tsp grated orange peel
• 6 eggs
• 3 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup plain yogurt
• 1 1/2 cups chopped fresh or frozen cranberries
• BUTTER RUM SAUCE:
• 1 cup sugar
• 1 tbsp flour
• 1/2 cup half and half cream
• 1/2 cup butter
• 1 1/2 tbsp rum or 1/4 rum extract

Preparation

Step 1

Beat sugar and butter till fluffy. Add vanilla and orangepeel. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and slat. Add alternately with yogurt. Gently stir in cranberries. Pour in a 12 cup fluted tube pan. Bake at 350 degrees for 65-75 minutes. Serve with the rum sauce.

To prepare the rum sauce, combine sugar and flour in a microwave safe measuring cup. Stir in butter and half and half. Microwave on medium for 3-4 minutes or till thickened, stirring once. Add rum.