 | | Directions | CAKE:
- Preheat the oven to 350° F. Grease a 9" x 13" baking pan.
- In a medium bowl, beat the egg with the sugar until light yellow.
- Add the molasses and stir; then while stirring, slowly add the hot water.
- In a large bowl, blend the flour, baking soda, and salt.
- Add the molasses mixture to the dry ingredients and beat with an electric mixer until well blended.
- Stir in the cranberries and add the rum flavoring.
- Pour into the greased pan and bake for 35 minutes. The cake will appear moist when done.
SAUCE:
- In a sauce pan, melt the butter; then add the cream and sugar. Stir until blended; then bring to a boil, stirring constantly.
- Remove from the heat and add the rum flavoring.
- Serve the sauce warm, drizzled over the cake.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Container: 9
|  | | Ingredients | | - | | CAKE: |
| - | | 1 egg |
| - | | 1/2 cup sugar |
| - | | 1/2 cup light molasses |
| - | | 1/2 cup hot water |
| - | | 1 1/2 cups flour |
| - | | 2 teaspoons baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon rum flavoring |
| - | | 1 1/2 cups fresh (or frozen) cranberries |
| - | | SAUCE: |
| - | | 1/2 teaspoon rum flavoring |
| - | | 1/2 cup butter |
| - | | 1 cup sugar |
| - | | 1/2 cup cream (mixed with 1 teaspoon rum flavoring) |
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