November 27, 2007

Cranberry Cake with Hot Butter Sauce

Starting with Thanksgiving I get to enjoy a winter of one of my favorite fruits; cranberries! I love cranberry cakes, bars, muffins, scones and desserts not to mention cranberry juice and drinks! Oh, and cranberry crisp. Mmmm. Just the thought of all these gorgeous desserts with deep red jeweled cranberries make me smile.

I have leftover whole cranberries that I made into a sauce for Thanksgiving (and then uh, forgot to serve...) so I'm going to substitute them in this cake this week. Mmmm I can already smell it. Enjoy!

Cranberry Cake with Hot butter Sauce

2 T butter
1 c sugar
1 t vanilla
2 c flour
3 t baking powder
1/2 t salt
1 c milk
2 c fresh cranberries

Cream butter and sugar. Beat in vanilla. Sift flour, baking powder, and salt. Add dry ingredients to creamed mixture, alternately with milk. Fold in cranberries. Pour into greased, floured 13x9 pan. Bake at 350 degrees about 35 minutes.

Hot Butter Sauce for Cranberry Cake

1/2 cup butter
1 cup granulated sugar
Evaporated milk - approximately 6 oz.

Melt butter in sauce pan, blend in sugar. Stir in evaporated milk. Simmer about 5 minutes stirring constantly. Serve over cake.Print Friendly and PDF