Cranberry Cake with Warm Vanilla Butter Sauce

 

2 C. all-purpose flour

3 tsp. baking powder

1 tsp. salt

1 C. sugar

3 T. butter, melted

2 eggs, beaten

1 C. milk

1 bag fresh cranberries, divided

 

Preheat oven to 350 degrees. Liberally grease a bundt pan with shortening. Combine flour, baking powder, salt, and sugar in a mixing bowl. Beat in butter, eggs, and milk; do not over mix. Fold in 2 C. cranberries. Pour batter into bundt pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes then invert pan onto wire rack. Let cake cool completely.

 

Warm Vanilla Butter Sauce

1/2 C. (1 stick) butter

1 C. sugar

1/2 C. cream or half-and-half

1 tsp. vanilla

 

Combine all ingredients in a saucepan over medium-low heat and stir until butter melts and sugar is dissolved. Let cool slightly, then pour into a squeeze bottle for drizzling, if you have one.

 

Cranberry Glaze

1 C. water

1 C. sugar

remaining cranberries from bag

 

Combine water and sugar in a saucepan over medium heat until sugar dissolves. Add cranberries. Heat to boiling; reduce heat and simmer until thickened, about 10-15 minutes, slightly crushing cranberries as they simmer. Let cool and serve over cake slices.