This Cranberry Cake was our favorite cake for Christmas. Even if you don’t like cranberries, you will love this. The sauce is served warm over the cake, and no one will be able to resist it! It looks and tastes like Christmas. The cake is tart but the topping is sweet, a little goes a long way. It can be made in an 8X8 pan or doubled in a 9X13 pan. The recipe is from my Great-Aunt Madelyn Hesby Warner, she was one of my favorite people, for so many reasons.
Serves: 6-8
Prep Time: 15 minutes
Cook Time: about 30 – 40 minutes, more for glass pan, less for metal pan
Preheat oven to 350° F. Butter or spray an 8X8 pan.
Cake:
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon sea salt
2 cups whole raw cranberries
1 cup whole milk
4 tablespoons unsalted butter, melted
- In a large bowl, sift the flour, sugar, baking powder and salt together.
- Add cranberries, milk and melted butter to flour mixture and stir until mixed, spoon into prepared 8X8 pan.
- Bake for about 30-40 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Longer for 9X13 pan.
- Cool on wire rack. Cut into squares and pour warm topping over the cake and serve.
Topping:
½ cup salted butter
1 cup granulated sugar
¾ cup heavy cream
- In a small saucepan, over low heat, add butter, stir in sugar and add cream.
- Keep stirring while it boils for 3-5 minutes.
Hint: Topping can be made and kept in refrigerator and gently reheated.
RESOURCE LINKS:
Great-Aunt Madelyn Hesby Warner
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