Pound Cake With Ruby Cranberry Sauce
This pound cake recipe is perfect for any occasion. Serve it with an easy cranberry sauce.
20 min.prep time
2 cups sugar
2 teaspoons vanilla
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1 (12-ounce) package (3 cups) fresh cranberries*
1 cup sugar
1/2 cup water
1 to 2 tablespoons brandy, if desired**
Sweetened whipped cream, if desired
Heat oven to 325°F. Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and almond extract; continue beating, scraping bowl often, until well mixed.
Add flour and baking powder alternately with half & half, beating at low speed and scraping bowl often, after each addition .
Spoon batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sift powdered sugar over cake, if desired.
Meanwhile, stir together cranberries, 1 cup sugar and water in 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 3-4 minutes or until cranberries pop. Cool 30 minutes. Stir in brandy. Place in bowl. Cover; refrigerate until serving time.
Just before serving, microwave sauce, stirring once, 1-2 minutes or until warm.
To serve, spoon 2 tablespoons sauce over each serving of cake. Garnish with sweetened whipped cream, if desired.
*Substitute 3 cups frozen cranberries, unthawed.
**Substitute 2 teaspoons brandy extract.
If desired, cranberry sauce can be served cold.
Nutrition Facts (1 slice cake with 2 tablespoons sauce)
Dietary Fiber: 1g
Recipe #11685©2001Land O'Lakes, Inc.