Monday, January 21, 2013

Fresh Cranberry Cake

I know Christmas is over . . .
but that's no reason to not have this delicious cake!

If you see cranberries on sale,
or have a bag (or two four) in your freezer, then this is a recipe you'll want to try!

If it's cold where you live, then the smell of this cake baking
and the anticipation of having a warm piece on a cold evening will send your senses soaring!

I found this cake in a church cookbook several years ago.

You know how good some of those recipes can be! 
What caught my eye was how easy it is to make.

It will whip up quickly in one bowl!

But what makes this cake even more appetizing is the butter sauce you pour, serve, or drink (ummm, just kidding -- who would ever do that?!) with it!

Fresh Cranberry Cake

3 cups flour
1 TBSP baking powder
3/4 tsp. salt
1 1/2 cups sugar
4 1/2 TBSP butter, melted
1 1/2 cups milk
2 1/2 cups cranberries
1 cup pecans, chopped

Mix the flour, baking powder, salt and sugar in a bowl.  Add the melted butter and milk and stir until well incorporated.  Dump in the cranberries and pecans.  Mix well.

Pour into a well greased bundt pan and bake at 350 degrees for 40-50 minutes, or until done.

Allow to cool before removing from pan.

Place on a plate with a raise edge . . .otherwise your butter sauce will run off the plate.

And you'll be yelling at yourself while you try to use your finger to push it back onto the plate, understanding in your mind, that this is a loosing battle, but your heart tells you, "don't stop now!  You've almost got it done!"

Butter Sauce

1 1/2 cups sugar
1/2 cup butter
1 cup heavy whipping cream

Place all of the ingredients in a sauce pan and cook, over medium heat, until melted.  Stir well.  Allow to come t a gentle boil.  Boil for 3 minutes.  Pour warm sauce over warm cake.

(I keep a bit of sauce for reserve because some, umm   . . . like the Mr., enjoy pouring a bit of the sauce over their slice of cake.)

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