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
1 teaspoon salt
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.
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