Cranberry Cakes With Warm Butter-Rum Sauce

• Cranberry cakes
• 1 1/2 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries (frozen and defrosted is fine)
• 1 tablespoon orange zest
• 1/2 cup toasted, chopped walnuts (optional)
• Butter-Rum Sauce
• 1/2 cup (two sticks) butter
• 1/2 cup heavy cream
• 1 cup sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons rum (optional)

1. Preheat oven to 350 degrees. Grease standard-size muffin tin.
2. Mix first six ingredients using stand mixer or hand mixer until just smooth -- do not over beat.
3. Stir in cranberries, orange zest, and walnuts (if using).
4. Fill muffin cups about 2/3 full. Bake for 20-25 minutes until golden brown and just set in center.
5. Heat all in medium saucepan over medium heat until combined and golden brown. Cool slightly, then spoon sauce over warm cakes.

cranberry cakes, unsalted butter, sugar, milk, flour, baking soda, salt, fresh cranberries, orange zest, walnuts, butter, butter, heavy cream, sugar, vanilla, rum

Taken from food52.com/recipes/7589-cranberry-cakes-with-warm-butter-rum-sauce (may not work)