Recipes - print - Cranberry Cake with Rum Sauce

Cranberry Cake with Rum Sauce - Recipe

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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Cranberry Cake with Rum Sauce Recipe
  • 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.
Prep Time: 30 minutes
Cook Time: 35 minutes
Container: 9
-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
-1/2 teaspoon rum flavoring
-1/2 cup butter
-1 cup sugar
-1/2 cup cream (mixed with 1 teaspoon rum flavoring)