Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce

Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce

Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce
  • Prep Time

    25 minutes
  • Serving Size

    12 servings


  • Cake
  • All-purpose flour1 1/2 cups
  • Baking powder1 teaspoon
  • Salt1/4 teaspoon
  • Butter1 1/2 cups
  • Sugar1 1/2 cups
  • Grated orange or lemon peel1 teaspoon
  • Large eggs4
  • Cornmeal1 cup
  • Sauce
  • Sugar1/3 cup
  • Cornstarch1 tablespoon
  • Diet Cran x Mango™1 1/4 cups
  • Cornstarch3 tablespoons
  • Bourbon or 1 teaspoon vanilla1 tablespoon
  • Featured Product

    Diet Cran x Mango™


Pre-heat oven to 325ºF. Grease and flour 9-cup fluted or regular tube pan. For cake, combine flour, baking powder and salt in a medium bowl; set aside. In a 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 cornmeal 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 a small saucepan, stir together sugar and cornstarch. Stir in juice drink. Heat to boiling, stirring frequently, until thickened and bubbly. Remove from heat; stir in butter and bourbon. Cool at least 15 minutes before serving. Makes 12 servings.