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Ultimate Cranberry Pudding Cake Recipe

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This recipe for Ultimate Cranberry Pudding Cake, by , is from Rees Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Day

Category:
Category:

Ingredients:  
Ingredients:  
6 T. butter
2 c. white sugar
4 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
2 c. evaporated milk
1 (12-oz.) package cranberries

1 c. butter
2 c. white sugar
1 c. heavy cream
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 325 F. Grease and flour a 10-inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, 30 min.
Personal Notes:
Personal Notes:
From allrecipes.com. I LOVE THIS CAKE!!! The sauce is amazing! It's very rich and very heavy, and you must use real butter. It's best to make this cake for a large group of people, so you don't feel as guilty eating it!

 

 

 

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