Cranberry Cake with Hot Butter Sauce Recipe
by Phyllis Willink
Ingredients
Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
3. To make the sauce, combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently. To serve cake, cut in invidivual servings and pour Pour hot sauce on top just before serving. Serves 12.
Tips from the Test Kitchen
Tips From Our Test Kitchen: This cake may be served at room temperature with the hot sauce, if desired. The recipe can be used any time of the year by substituting blueberries, blackberries or raspberries in place of the cranberries.
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11/22/07 9:59 PM
This is a cake for a sweet tooth, and hankering for soggy cake. I was not impressed, as I used this desert as an alternative to pie for Thanksgiving...but next time I will just do pie. I have the entire pan leftover, minus two pieces.
thanks anyways
11/29/07 2:08 PM
We're sorry that you did not like this recipe. Did you pour the sauce on the cake just as it was being served? I think this recipe works best if you make the cake shortly before serving time, pour the butter sauce on it while it's hot, and then serve it immediately.
We hope you'll continue to try American Profile recipes and let us know how they worked for you.
2/15/08 3:39 PM
yes, this cake was a HUGE disappointment. was it tested by anyone? i can't believe it would be printed if it were tested. and i normally love anything gooey, buttery, and with fruit, but this was not good. the recipe i have for fruit cocktail cake would be an awesome alternative to this one. it, too, has a buttery sugary sauce poured over it, but it actually tastes good. sorry to be so negative, but it was such a waste of materials.
2/18/08 4:21 PM
Sorry you didn't like the cake recipe. Did you pour the warm sauce over it immediately before serving? That's the way we tested it, and we liked it very much.
By the way, ALL recipes in American Profile are tested--twice--before going to press.
4/14/08 10:57 PM
Sorry to hear about your problems with the cake. The only problem I have found is the size because of it only being two of us. I normally make half recipes and bake it in an 8X8 dish. I think this is a great recipe. I cant wait to try it with some different fruit. Blue berries in the summer.
5/7/08 12:52 PM
I think this is a tricky one to master...i've had problems with it but I feel its mainly due to how it needs to be prepared.
10/4/08 7:51 PM
As someone who rarely bakes, I found this recipe easy to make, and very good; so did my guests last Christmas. I have used the recipe twice since, using blueberries and blackberries - both were very good. Thank you for easy recipes that are delicious!
11/26/08 1:51 PM
This recipe comes from an old hard-cover Ocean Spray cookbook...the recipe's original name is Cranberry Pudding. In the original recipe you would use evaporated milk instead of half-n-half or heavy cream when making the sauce. This family has been making this recipe for over 50 years...it works. If you want to skip making the sauce from scratch just buy and heat sweetened condensed milk...this works well and tastes nearly as yummy as the butter sauce. Don't tell my Mama that I said this. Also, the sauce is to be poured over the individual servings right before you serve it...one shouldn't dump the entire pan of sauce over the cake and expect it not to be soggy. If you wanted to pour the sauce over the entire cake, wait until both the cake and the sauce is cold or at least room temp. Good eats and Happy Thanksgiving!!
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