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Pound Cake With Ruby Cranberry Sauce

Pound Cake With Ruby Cranberry Sauce Recipe

This is great for last minute company during this holiday season. You can use any kind of store-bought pound cake, make the sauce, & top with sweetened whipped cream or frozen topping. Didn't allow for cooling time. Originally on landolakes.com but have tweaked it a bit.
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Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 1 pound cake
Calories 527.5 kcal

Ingredients
  

  • 1 store bought poundcake (We used Sara Lee)
  • 3 cups fresh cranberries or 3 cups thawed frozen cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1 -2 tablespoon brandy or 2 teaspoons brandy extract
  • brandy sweetened whipping cream, garnish
  • toasted slivered almonds, garnish
  • 1 sprig mint, garnish

Instructions
 

  • Stir cranberries, sugar and water in 2-qt saucepan.
  • Cook over medium heat until mixture comes to a boil, about 5-10 minutes.
  • Continue cooking, stirring occasionally, until cranberries pop, about 3-4 minutes.
  • Cool 30 minutes.
  • Stir in brandy.
  • Place in microwave-safe bowl.
  • Cover; refrigerate until serving time.
  • Just before serving, microwave sauce on HIGH, stirring once, until warm (1-2 mins).
  • Use 2 tablespoons sauce over each serving or slice of cake.
  • Garnish with sweetened whipped cream or frozen topping, almond slivers, and sprig of mint.

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Nutrition

Serving: 155gCalories: 527.5kcalCarbohydrates: 95.3gProtein: 4.4gFat: 15gSaturated Fat: 8.7gCholesterol: 165.8mgSodium: 300.6mgFiber: 3.6gSugar: 52.8g
Keyword < 30 Mins, Dessert, Fruit, Sweet
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