Pound Cake With Ruby Cranberry Sauce

“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.”
READY IN:
20mins
SERVES:
4-6
YIELD:
1 pound cake
UNITS:
US

Ingredients Nutrition

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

Directions

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

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