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After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries. —Jeri Clayton, Sandy, Utah
Nutritional Facts 1 serving (1 piece) equals 534 calories, 26 g fat (16 g saturated fat), 83 mg cholesterol, 575 mg sodium, 72 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Celebration Cranberry Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p76
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Reviewed on Oct. 21, 2012 by vanesita99
I brought this to a cranberry-themed party and everyone raved about how good it was. It was absolutely superb. Thank you for this recipe!!
Reviewed on Dec. 02, 2010 by morninglory1125
This cake is fantastic! I make it several times every winter, although I prefer to double the cake recipe and bake it in a bundt pan.
Reviewed on Aug. 23, 2009 by MissM_Home
Celebration Cranberry Cake Taste of Home's Holiday & Celebrations Cookbook Try a FREE ISSUE of Taste of Home! After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries. SERVINGS: 9 CATEGORY: Dessert METHOD: Baked TIME: Prep: 25 min. Bake: 40 min. + cooling Ingredients: 3 tablespoons butter, softened 1 cup sugar 1 cup evaporated milk 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 cups fresh or frozen cranberries, halved BUTTER CREAM SAUCE: 1/2 cup butter, cubed 1 cup sugar 1 cup heavy whipping cream 1 teaspoon vanilla extract Directions: In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.
Taste of Home's Holiday & Celebrations Cookbook Try a FREE ISSUE of Taste of Home!
After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries.
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min. + cooling
In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.
Reviewed on Jul. 13, 2009 by LadyNaava
This was an excellent cake. For a variation I would suggest added some orange flavoring and perhaps some rum flavor to the sauce.
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