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 the dark molasses cake. Perfect for the holiday dessert table.
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  • 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 teaspoon rum flavoring)
Container: 9
30 mins
35 mins
  • Preheat the oven to 350° F. Grease a 9" x 13" baking pan.
  • In a medium bowl, beat the egg with the sugar until light yellow.
  • Add the molasses and stir; then while stirring, slowly add the hot water.
  • In a large bowl, blend the flour, baking soda, and salt.
  • Add the molasses mixture to the dry ingredients and beat with an electric mixer 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.
  • In a sauce pan, melt the butter; then add the cream and sugar. Stir until blended; then bring to a boil, stirring constantly.
  • Remove from the heat and add the rum flavoring.
  • Serve the sauce warm, drizzled over the cake.
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