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Cranberry Cake with Butter Sauce Recipe

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This recipe for Cranberry Cake with Butter Sauce, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Sobania
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour
4 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter or margarine
1 1/2 c. sugar
1 1/2 c. vanilla
1 1/2 c. milk
3 c. cranberries

Butter Sauce:
3/4 c. butter or margarine
1 1/2 c. sugar
3/4 c. evaporated milk or cream

Directions:
Directions:
Mix the flour, baking powder and salt in a bowl and set aside. Cream together the butter, sugar and vanilla. It does not get all creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough. That is the way it is supposed to be. Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition, just until it is mixed. Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit. Try a quick whir in the food processor). Spread the batter in a greased 9 x 13 pan. Bake in a 400 oven for 30 - 40 minutes, until golden brown and the top springs back when lightly touched.

Butter sauce: Combine the sauce ingredient's in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes and remove from heat.

Serve the sauce warm over the cake - and remember- the secret is in the sauce. Be prepared for raves!!

 

 

 

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