Monday, December 21, 2009

Cranberry Cake with Caramel Sauce

This is one recipe in particular that has been a long-time family favorite, and something that I greatly anticipate making every Holiday season. It just wouldn't seem like Christmas without it.

It is made with fresh cranberries, their natural tartness a perfect contrast to the sweet caramel sauce. Even those who do not care for cranberries reach for a second piece of this dessert!

Cranberry Cake
  • 3 Tablespoons butter
  • 1 cup sugar (I only use 1/2 cup and prefer dehydrated cane juice crystals)
  • 1/2 cup water
  • 1/2 cup evaporated milk
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups fresh cranberries, chopped
Cream the butter and sugar. Stir in water, milk, flour, salt and soda. Mix well. Fold in the cranberries.

Pour into greased and floured 9x13 pan. Bake at 350 until golden brown. Serve with warm sauce.

Caramel Sauce
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla
Place all ingredients except vanilla in a saucepan on low heat. Bring to boil and stir constantly. Remove from heat and stir in vanilla. Serve hot over cake.

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