Pound Cake with Cranberry Mango Sauce

Prep Time
25 minutes
Cooking Time
60 minutes
Serving Size
12 servings

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Pound Cake with Cranberry Mango Sauce

Ingredients

CAKE

1Â½ cups (375 mL) all-purpose flour

1 tsp (5 mL) baking powder

Â¼ tsp (1 mL) salt

1Â½ cups (375 mL) butter, softened

1Â½ cups (375 mL) sugar

1 tsp (5 mL) grated orange or lemon peel

4 large eggs

1 cup (250 mL) cornmeal

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SAUCE

â…“ cup (80 mL) sugar

1 tbsp (15 mL) cornstarch

1Â¼ cups (300 mL) Ocean Spray<sup>®</sup> Cran-Mango<sup>TM</sup> Cocktail

3 tbsp (45 mL) butter

1 tbsp (15 mL) bourbon or

1 tsp (5 mL) vanilla

Steps

Heat oven to 325ºF (165ºC). Grease and flour 2 L (9-cup) fluted or regular tube pan.

For Cake, in medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and orange peel on medium speed 2 minutes until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture on low speed. Increase speed to medium and beat 30 seconds longer. Stir in corn meal until thoroughly combined. Spoon into prepared pan; spread evenly. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool at least 30 minutes.

For Sauce, in small saucepan, stir together sugar and cornstarch. Stir in juice. Heat to boiling, stirring frequently, until thickened and bubbly. Remove from heat; stir in butter and bourbon. Cool at least 15 minutes before serving.

12 servings

Dans une petite casserole, mélanger le sucre et la fécule de maïs. Ajouter le jus en remuant. Porter à ébullition et remuer jusqu’à ce que le mélange épaississe. Retirer la casserole du feu et ajouter le beurre et le bourbon, tout en vous assurant de bien remuer. Laisser refroidir 15 minutes avant de servir.

12 portions

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