Cranberry Cake with Rum Sauce Recipe
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A slightly tart dessert sweetened with a warm, rich
served on the top. The whole red
add a festive touch of color to the dark molasses cake. Perfect for the holiday
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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)
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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