In small bowl, combine rum and dried cranberries. Let stand 30 minutes at room temperature until cranberries are softened.
In 10-inch skillet, melt butter over medium-high heat. Add apple slices; sauté 8 minutes or until apples are tender and lightly browned. Add raspberry puree, sugar and cranberries with liquid to apples in skillet; cook, stirring, 2 minutes or until mixture comes to a boil and is slightly thickened. Remove from heat; stir in vanilla. Keep sauce warm.
Cut 6 serving slices from pound cake. Halve each slice diagonally and arrange on individual dessert plates. Spoon some warm sauce over each. Makes 6 servings.