Tuesday, December 23, 2014

Donna’s Cranberry Cake with Butter Cream Sauce

This Cranberry Cake with Butter Cream Sauce is a Christmas family tradition at our house. Tart cranberries + sweet butter cream = irresistible!   


for the cake:

  • 2 c. all-purpose flour
  • 1 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. whole fresh cranberries
  • 1 c. milk
  • 3 T. butter, melted

for the butter cream sauce:

  • 1/2 c. butter
  • 1 c. sugar
  • 3/4 c. heavy cream


for the cake:
Preheat oven to 350°. Lightly spray an 8'' square pan and set aside.
Sift together the flour, sugar, baking powder, and salt. Add cranberries, milk, and melted butter. Mix well. Pour into prepared pan and bake for about 45 minutes, until the top is golden and an inserted toothpick comes out clean. Remove to wire rack to cool.
for the butter cream sauce:
Melt the butter in a small sauce pan over medium heat. Add sugar and cream. Bring to boiling and cook for 1 minute.
To serve, pour warm Butter Cream Sauce over individual pieces of cake.
*Note: This can easily be made in a 9'' x 13'' pan by doubling the cake ingredients. It will just require a bit more time in the oven. I don’t think the butter cream sauce requires doubling, however. I would just do a recipe and a half of the sauce.
From Aunt Donna’s recipe box, a recipe passed down from her Aunt Evel Peterson.

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