Cranberry Cake with Warm Butter Sauce

• Produce

  • 2 cups Cranberries, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 3 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 19 tbsp Butter
  • 1 cup Cream or 1 cup half-and-half
  • 1 cup Milk

• Beer, Wine & Liquor

  • 1/4 cup Rum

Found on creative-culinary.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 3 Tbsp butter, melted
• 2 eggs
• 1 cup milk
• 2 cups fresh cranberries
• 1 cup butter
• 2 cups sugar
• 1 cup cream or 1 cup half-and-half
• 2 teaspoons vanilla extract
• 1/4 cup rum (use white to keep the sauce light)

Directions

• Preheat the oven to 350. Grease a 13-by-9-inch glass baking pan. Cut a piece of parchment or waxed paper to fit the bottom of the pan; put in place and lightly grease the paper.
• Sift the flour, baking powder and salt together in a small bowl.
• Put the sugar in a large mixing bowl and add the butter; beat on medium speed until well blended.
• Add eggs one at a time, mixing well after each egg.
• Add dry ingredients and milk alternately; starting and ending with the dry ingredients. Mix well.
• Stir in cranberries and pour into baking pan; make sure the cranberries are evenly spaced in the batter.
• Bake 30 minutes or until a wooden pick inserted in the middle of the cake comes out clean.
• Let cool, remove from pan and arrange on a plate or stand.
• Combine all ingredients in saucepan over medium heat and cook until all the sugar and butter melts and everything has blended. Turn up heat and boil for one minute.
• Poor hot sauce over warmed cake.
• Top with sugared cranberries (optional)