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Cranberry Cake with Rum Sauce Recipe

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A slightly tart dessert sweetened with a warm, rich rum sauce served on the top. The whole red cranberries add a festive touch of color to dark molasses cake on the holiday dessert table.
Directions
  • Preheat oven to 350°F. Prepare a 9 x 13 greased pan.
  • CAKE: Beat egg with sugar until light yellow. Add the molasses and hot water.
  • In separate bowl, blend flour, baking soda, and salt. With an electric mixer, beat the molasses mixture and the dry ingredients together until well blended.
  • Stir in the cranberries and add the rum flavoring.
  • Pour into the greased pan and bake for 35 minutes. The cake will appear moist when done.
  • SAUCE: In a sauce pan, melt the butter, and add cream and sugar.  Stir until blended, and bring to a boil, stirring constantly.
  • Remove from heat and add rum flavoring.
  • Serve sauce warm over the cake.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
CAKE:
- 1 egg
- 1/2 cup sugar
- 1/2 cup light molasses
- 1/2 cup hot water
- 1 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon rum flavoring
- 1 1/2 cups fresh (or frozen) cranberries
SAUCE:
- 1/2 teaspoon rum flavoring
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup cream (mixed with 1 tsp rum flavoring)

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