Best 4 Cranberry Sauce Over Pound Cake A La Mode Recipes

Are you in pursuit of a delectable recipe to dazzle your taste buds and impress your loved ones? Look no further, for we embark on a culinary adventure to uncover the secrets behind the irresistible combination of cranberry sauce, pound cake, and ice cream. This timeless dessert, known as "Cranberry Sauce over Pound Cake a la Mode," promises an explosion of flavors that will transport you to a realm of pure bliss. With a tangy-sweet cranberry sauce enveloping moist and fluffy pound cake, topped with a generous scoop of velvety ice cream, this dessert symphony is a true testament to the harmony of complementary flavors and textures. Prepare to indulge in a delightful journey as we delve into the world of this classic dessert, exploring its origins, variations, and the techniques that elevate it to a culinary masterpiece.

Here are our top 4 tried and tested recipes!

APPLES, NO PIE, A LA MODE

Apples, No Pie, a la Mode image

Provided by Rachael Ray : Food Network

Categories dessert

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1-inch piece fresh ginger, grated or minced
3 Golden Delicious apples, quartered, cored and sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, eyeball it
1 pint vanilla ice cream
1 canister whipped cream

Steps:

Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Cranberry Orange Pound Cake With Butter Rum Sauce image

Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".

Provided by Nova Scotia Cook

Categories Breakfast

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

2 3/4 cups sugar
1 1/2 cups butter or 1 1/2 cups margarine, softened
1 teaspoon vanilla
1 teaspoon orange zest
6 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1 1/2 cups chopped fresh cranberries or 1 1/2 cups frozen cranberries (do not thaw)
1 cup sugar
1 tablespoon flour
1/2 cup half-and-half
1/2 cup butter
4 teaspoons light rum or 1/4 teaspoon rum extract

Steps:

Heat oven to 350 degrees.
Generously grease and lightly flour 12 cup fluted tube pan.
In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
Add vanilla and orange peel.
Add eggs 1 at a time, beating well after each addition.
In medium bowl, combine 3 cups flour, baking powder and salt.
Add alternately with sour cream, beating well after each addition.
Gently stir in cranberries.
Pour batter into greased and floured pan.
Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Remove from pan.
Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
Stir in half-and-half and 1/2 cup butter.
Cook over medium heat until thickened and bubbly, stirring constantly.
Remove from heat; stir in rum.
Serve warm sauce over cake.

Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6

CRANBERRY SAUCE BUNDT CAKE

Cranberry Sauce Bundt Cake image

I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.

Provided by HokiesMom

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup butter (softened)
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream (12 oz container)
1 (16 ounce) can whole berry cranberry sauce
1/2 cup pecans (finely chopped)
3/4 cup confectioners' sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract

Steps:

Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Stir in extract.
Combine flour, baking powder, baking soda, and salt.
Add to the creamed mixture alternately with the sour cream, beating well after each addition.
Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
Repeat layers two times.
Sprinkle top with finely chopped pecans.
Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing cake from pan onto a wire rack.
Cool completely then place on cake plate.
Combine icing ingredients until smooth.
Drizzle icing over cake.
Let set before serving.

Nutrition Facts : Calories 512.5, Fat 22.4, SaturatedFat 11.8, Cholesterol 96, Sodium 425.9, Carbohydrate 73.3, Fiber 1.7, Sugar 47.3, Protein 6.3

CRANBERRY SAUCE CAKE

Cranberry Sauce Cake image

This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups sugar
1 cup mayonnaise
1/3 cup orange juice
1 tablespoon grated orange zest
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
1 cup chopped walnuts
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons orange juice

Steps:

In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, zest and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts. , Cut parchment to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake.

Nutrition Facts : Calories 379 calories, Fat 16g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For a richer sauce, use freshly squeezed orange juice instead of water.
Add a pinch of cinnamon or nutmeg to the sauce for extra flavor.
If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
To make the sauce ahead of time, simply prepare it and then store it in the refrigerator for up to 3 days.
When you're ready to serve, reheat the sauce over low heat until warmed through.

Conclusion:

Cranberry sauce over pound cake a la mode is a classic dessert that is perfect for any occasion. It's easy to make and always a hit with guests. The tartness of the cranberries pairs perfectly with the sweetness of the pound cake and ice cream. This dessert is sure to be a favorite at your next gathering.