Wednesday, February 7, 2018

cranberry-bundt-cake-with-butter-sauce



    Cake

  • 6 tablespoons butter
  • 2 cups white sugar
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups evaporated milk
  • 1 (12 ounce) package cranberries
  • Butter Sauce

  • 1 cup butter
  • 2 cups white sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


How to Make It

  • Preheat oven to 325 degrees F (165 degrees C). Slightly grease and flour a 10 inch Bundt pan.
  • In a medium bowl, mix together flour, baking powder and salt. Set aside.
  • Cream together 6 tablespoons butter and 2 cups sugar until light and fluffy. Add the flour mixture alternately with the evaporated milk and mix until incorporated. Fold in the cranberries. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Meanwhile make the Butter Sauce. In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.
  • Generously pour butter sauce over Cranberry Bundt Cake. Serve cake slices with more sauce as desired.
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