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
Celebration Cranberry Cake
Celebration Cranberry Cake
Prep Time
25 min
Cook Time
40 min
Yield
9 servings
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 in 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.
Nutrition Facts
1 piece: 534 calories, 26g fat (16g saturated fat), 83mg cholesterol, 575mg sodium, 72g carbohydrate (49g sugars, 2g fiber), 5g protein.
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