Description
The best! A simple cake, but the secret is really in the sauce. This is great for the holidays! Also doubles well into an 11×15 pan for a large get-together.
Ingredients
- 3 cups Flour
- 4 teaspoons Baking Powder
- ½ teaspoons Salt
- 3 Tablespoons Butter
- 1-½ cup Sugar
- 1-½ teaspoon Vanilla
- 1-½ cup Milk
- 3 cups Chopped Fresh Cranberries
- ¾ cups Butter
- 1-¼ cup Sugar
- ¾ cups Evaporated Milk Or Heavy Cream
Preparation
Preheat oven to 400 F.
Combine the first 3 ingredients (flour through salt) in a medium bowl, set aside.
Cream together butter, sugar and vanilla in a large bowl. Add portions of the flour mixture into the creamed mixture, alternately with the milk. Beat after each addition.
Stir in cranberries then spread into a greased 9×13 pan. Bake for 30-40 minutes or until golden and the top springs back.
Combine remaining ingredients (butter through evaporated milk) in a saucepan and bring to a boil over medium heat, stirring constantly with wire whisk. Simmer for 2 minutes then remove from heat and serve warm over cake. Yummy!
Note: If using a bundt pan, heat oven to 375 F and bake for 1 hour. Then remove it from the oven and wait 20 minutes before removing from pan and adding the sauce.
