On the 5th Day of Christmas: Fresh Cranberry Cake with Hot Butter Sauce

December 14, 2011 — 33 Comments

This fresh cranberry cake is beautiful and delicious, a unique dessert to serve during the holidays. Don't skimp on the hot butter sauce: it's the best part!

For some reason, this cranberry cake is one of those recipes that I imagine cranberry farmers eating on special occasions back in the olden days, or the Ingalls family anxiously awaiting every holiday season. It seems deliciously old-fashioned, like the kind of recipe a family would save up all their sugar for and bake as a special treat for Christmas. The cake itself is moist and dense, almost like a shortcake. The fresh cranberries in the batter practically melt while the cake bakes, giving each bite little bits of ruby-red color and a bright, tart flavor that nicely contrasts the simple sweetness of the cake. But the real star of the show is the hot butter sauce. Made with melted butter, sugar, and cream, and finished off with a little vanilla, it is so delightfully sinful! No matter how much I put on my cake at the beginning, I always go back for more before my piece is gone.

This fresh cranberry cake is beautiful and delicious, a unique dessert to serve during the holidays. Don't skimp on the hot butter sauce: it's the best part!

Fresh Cranberry Cake with Hot Butter Sauce
 
Prep time
Cook time
Total time
 
This fresh cranberry cake is beautiful and delicious, a unique dessert to serve during the holidays. Don't skimp on the hot butter sauce: it's the best part!
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
for the cake
  • 4-5 cups fresh cranberries
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 cups sugar
  • 1 can (12-oz) evaporated milk
  • 4 cups flour
  • 2 teaspoons salt
  • 2 Tablespoons baking powder
for the hot butter sauce
  • 2 sticks butter
  • 2 cups sugar
  • 1 cup cream
  • 2 teaspoons vanilla
Instructions
  1. Preheat the oven to 350°F. Spray a standard bundt pan with nonstick cooking spray, preferably the kind with flour in it, especially for baking.
  2. Wash the cranberries and set them aside to dry.
  3. In the bowl of a stand mixer, combine butter and sugar until fluffy. Add milk and beat until combined.
  4. In a medium bowl, combine flour, salt, and baking powder. Add dry ingredients to mixer and stir until just combined. Gently fold in the cranberries and spread batter in prepared pan.
  5. Bake for 40-50 minutes, until a wooden skewer inserted in the middle of the cake comes out clean. Remove cake from oven and allow to cool for 15 minutes before removing from pan.
  6. In a small saucepan, melt butter. Stir in sugar and cream, and heat until sugar is melted and sauce is hot. Do not boil! Remove from heat and stir in vanilla. Serve hot sauce over cake. The cake can be served warm or at room temperature.

 

This fresh cranberry cake is beautiful and delicious, a unique dessert to serve during the holidays. Don't skimp on the hot butter sauce: it's the best part!