Try these simple but delicious sauces with my Gourmet Fruitcakes or
your favorite plum pudding
 

Butter Rum Sauce

INGREDIENTS:
1 cup light brown sugar, packed
3 tablespoons flour
1/4 teaspoon salt
1/2 cup water
2 tablespoons butter
2 teaspoons rum (or brandy)
1/2 cup toasted pecans (optional)
 

PREPARATION:
In a heavy saucepan, combine brown sugar, flour, and salt; add water. Cook over low heat, stirring constantly, until smooth and thick. Add butter and flavoring. Cool. Stir in toasted pecans.
 

Whiskey Sauce

INGREDIENTS:
4 tablespoons butter, softened
1/2 cup sugar
1 egg, beaten
2 tablespoons whiskey, Bourbon, or brandy, or a little more
 

PREPARATION:
Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy.
 

Brown Sugar Vanilla Sauce

INGREDIENTS:
1/2 cup brown sugar, packed
2 tablespoons corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
 

PREPARATION:
Combine all ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools. This sauce is delicious with either of my fruitcakes, plum or bread pudding, plain unfrosted cakes and ice cream.

Brandy Butter

INGREDIENTS:
250g (1 c.) Unsalted Butter
250g (1 c.) White Sugar
50ml ( 1-1/2 oz.) Brandy
Grated zest of one orange (optional)
 

Serving - Cold Version (Hard Sauce)
Cream the butter and sugar together, add the brandy and the orange zest; chill in the refrigerator at least two hours before serving.  You can save time by preparing it the night before, being sure to wrap the brandy butter tightly to conserve all it's flavors.

Serving - Warm Version
In a small saucepan, melt the butter, whisk in the sugar, brandy and orange zest; keep warm over a pan of hot water; server in a small dish set over a flame to keep it hot.