Cranberry Christmas Cake with Butter Sauce

• Vegetarian

• Produce

  • 12 oz Cranberries, fresh

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 cups Granulated sugar
  • 3 tsp Vanilla

• Dairy

  • 1 3/4 cups Butter, unsalted
  • 1 cup Heavy cream

Found on lifemadesweeter.com

Description

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 3/4 cups unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 12 ounces fresh cranberries
• For the sauce
• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Directions

• Preheat oven to 350 F. Line a 9 x 13 cake pan with parchment paper with a slight overhang and set aside.
• In the bowl of a stand mixer or using a hand mixer on medium, beat the eggs with the sugar for about 5 minutes, until thickened and light in color and almost double in size. Do not skip this step as the eggs act as the leavener.
• Add the softened butter and vanilla and mix for an additional 2 minutes.
• Gently stir in the flour until just combined. Fold in the cranberries.
• Transfer batter to prepared pan. Bake for 40-50 minutes, or until lightly browned and a tooth pick inserted near the center of the cake comes out clean.
• Let cool completely and cut into slices or small squares.
• To Make the Sauce:
• Combine all ingredients in a saucepan over medium heat.
• Cook until 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)