Cranberry Cake with Butter Sauce
This recipe is from my Aunt Margaret Halverson’s collection. She worked at General Mills for over 40 years and came home with some very delicious recipes. This cake has been one of our family traditions for both Thanksgiving and Christmas.
Ingredients
- 1 C organic Florida Crystals evaporated cane sugar
- 2 C organic enriched unbleached white flour
- 2 t rumford baking powder
- 1 large organic egg
- 3 T organic salted butter , melted
- 2 C whole raw cranberries , rinsed and dried
- 1 C organic florida crystaks evaporated cane sugar
- ½ C organic salted butter
- ¾ C organic heavy whipping cream
Instructions
- To make the cranberry cake: Mix 1 C sugar, 2 C flour, 2 T baking powder, 1 egg, 3 T salted butter, and 2 C cranberries in order given. Place in a round cake pan that has been greased and floured. Bake at 375°F for about 35-40 minutes. Serve warm with Butter Sauce.
- To make the butter sauce: Combine 1 C sugar, ½ C butter, ¾ C whipping cream in a double boiler. Cook for 10 minutes. Serve warm over cranberry cake.