Cranberry Cake with Butter Sauce

Thanksgiving is in a couple days.  When we think of Thanksgiving in the United States, we think of turkey, stuffing and cranberries.  Wisconsin is one of the biggest producers of cranberries.  Last year I made a very good jellied cranberry sauce for those who like cranberries in the shape of a can.  In my opinion cranberries in a can aren't the real thing, but it is all some people will eat.  This recipe doesn't have high fructose corn syrup so it is a better option.  You can use a jello mold or pour it in an empty can to gel.

http://www.thecabincountess.com/2013/11/jellied-cranberry-sauce.html

This year I decided to make my mom's Cranberry Desert Cake.  I thought I had blogged this recipe before, but I haven't.  My mom had this desert for the first time at a coffee klatch when I was in elementary school.   Someone in the family has made it almost every year since.  The butter sauce that goes on top has a most amazing taste.  If you don't like cranberries, the sauce alone could be eaten with a spoon.  No kidding.

This is the original recipe.  It makes a 9 inch square pan.  I doubled the recipe and put it in a silicone bundt pan.  It took much longer to bake.  Mine took 60-70 minutes.  Keep testing until the testing stick comes out clean.   I also used cranberries that I had in the freezer.  I thawed them under running water and drained them well.  Then I shook them in a little flour to absorb some of the moisture.  It also helps the wet cranberries from sinking to the bottom of the baking pan. 

I doubled the recipe and baked in a bundt pan.

Cranberry Desert Cake 

1 cup sugar
4 Tablespoons softened butter
1 cup milk
2 cups flour
3 teaspoons baking powder
2 cups whole cranberries

Mix sugar and butter together with a mixer until light and fluffy.   Add the milk and combine.  Then add the dry ingredients and beat until just combined.  Add the cranberries and stir them in with a spoon.  The dough is fairly stiff.

Prepare a pan by spraying with cooking spray and then dust with flour.  Spoon the batter into the 9 inch pan.  Bake at 350 degrees for 40 minutes.  Serve with butter sauce. 

Butter Sauce

Melt 1/2 cup butter
Add 1 cup sugar and 3/4 cup heavy cream
Bring to a boil and boil for eight minutes.
It will thicken up.  Watch it carefully because it burns easily

Happy Thanksgiving