Ingredients
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2 3/4 cups sugar
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1 1/2 cups butter or 1 1/2 cups margarine, softened
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1 teaspoon vanilla
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1 teaspoon orange zest
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6 eggs
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3 cups flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 cups chopped fresh cranberries or 1 1/2 cups frozen cranberries (do not thaw)
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1 cup sugar
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1 tablespoon flour
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1/2 cup half-and-half
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1 (8 ounce) carton sour cream
Instructions
- Heat oven to 350 degrees.
- Generously grease and lightly flour 12 cup fluted tube pan.
- In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
- Add vanilla and orange peel.
- Add eggs 1 at a time, beating well after each addition.
- In medium bowl, combine 3 cups flour, baking powder and salt.
- Add alternately with sour cream, beating well after each addition.
- Gently stir in cranberries.
- Pour batter into greased and floured pan.
- Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Remove from pan.
- Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
- Stir in half-and-half and 1/2 cup butter.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Remove from heat; stir in rum.
- Serve warm sauce over cake.