Cranberry Orange Pound Cake, Butter Rum Sauce

1 1/2 c Butter; room temp

1 ts Vanilla extract

1 ts Grated orange rind

6 Eggs

3 c Flour

1 ts Baking powder

1/2 ts Salt

1 pk (8 ozs) sour cream

1 1/2 c Fresh or frozen cranberries;

- chopped (do not thaw)

--SAUCE-- 1 c Sugar

1 tb Flour

1/2 c Half-and-half

1/2 c Butter, melted

4 ts Light rum, or 1/4 tsp rum extract

1. For cake, heat oven to

350 degrees. Generously grease and lightly flour

12-cup fluted tube pan; set aside.

2. Beat sugar and butter in large bowl of electric mixer until light and fluffy. Add vanilla and orange rind. Add eggs, one at a time, beating well after each addition. 3. Combine flour, baking powder and salt in medium bowl. Add flour mixture

4. Bake until toothpick inserted into center comes out clean,

65 to

15 minutes; invert cake onto serving plate and remove from pan.

5. While cake is cooling, make the sauce. Combine sugar and flour in small