I love how favorite recipes get handed down through family and friends, leaving a trail of happy tummies along the way. Sharing recipes is a wonderful thing. And this Cranberry Cake with Butter Cream Sauce is the perfect example.
Aunt Donna and Uncle Dale (Santa), 2005
My uncle and aunt, Dale and Donna, just celebrated 40 years of marriage. Wahoo!! And this recipe goes way back to their dating, when Dale’s Aunt Evel made this Cranberry Cake for Thanksgiving. Donna liked it so much that, after marrying Dale in 1970, she started a family tradition of making this cake for her own side of the family.
MY side of the family. Lucky, lucky me!!
Christmas just wouldn’t be the same without this pretty and festive cake. It’s extremely dense and moist, and not particularly sweet, especially with all of the tart cranberries. Although the cake is great on its own, the Butter Cream Sauce is what really makes a person swoon. Warmed up and poured over the Cranberry Cake, its sweet and creamy yumminess is completely irresistable.
Wouldn’t this be a great addition to one of your holiday gatherings? Please, give it a try. I know Aunt Donna would smile to know the Cranberry Cake trail lives on!
Ingredients
- 2 c. all-purpose flour
- 1 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. whole fresh cranberries
- 1 c. milk
- 3 T. butter, melted
- 1/2 c. butter
- 1 c. sugar
- 3/4 c. heavy cream
Preparation
Preheat oven to 350°. Lightly spray an 8'' square pan and set aside.
Sift together the flour, sugar, baking powder, and salt. Add cranberries, milk, and melted butter. Mix well. Pour into prepared pan and bake for about 45 minutes, until the top is golden and an inserted toothpick comes out clean. Remove to wire rack to cool.
Melt the butter in a small sauce pan over medium heat. Add sugar and cream. Bring to boiling and cook for 1 minute.
To serve, pour warm Butter Cream Sauce over individual pieces of cake.
*Note: This can easily be made in a 9'' x 13'' pan by doubling the cake ingredients. It will just require a bit more time in the oven. I don’t think the butter cream sauce requires doubling, however. I would just do a recipe and a half of the sauce.
Source
From Aunt Donna’s recipe box, a recipe passed down from her Aunt Evel Peterson.
My Aunt Judy says she got my Uncle Paul to propose to her after making this cake for him. They call it the “Engagement Cake” Yum. It’s a winner. Thanks for sharing your story and the recipe!!
Hmmm…I’ll have to ask Dale and Donna if that’s what prompted their engagement!
Thanks for stopping by, Kelli!
I love this story! The cake looks pretty awesome too!
Hello Debi – thank you, and thanks for visiting!
This cake is beautiful and so festive looking. I can’t wait to try it. If it’s Donna’s recipe, it’s delicious!
“Delicious” is really an understatement – I’m so glad Donna has made this recipe what it is to our family. Great to hear from you, Leann!
A lovely story and a beautiful cake. Loved your sentence …*leaving a trail of happy tummies…*
Hello, dear Paula!!
What a delightful cake! I love cranberries and the butter cream sauce sounds perfect.
Hi Annie – thank you, and great to hear from you!
ABSOLUTELY DELICIOUS!!! No eggs, no vanilla or any other extract…amazing that it’s this delicious. With no eggs, I was wondering what was going to hold this cake together – pure magic, that’s what! This recipe is a keeper for sure! It’s so simple, too. No mixer/beaters to wash. Just mix it in a large bowl with a big spoon. I’m looking forward to trying this recipe with some other fresh berries, but I gotta say, the FRESH cranberries really, really make this cake! Our charteryacht guests are sure to enjoy. Thanks for sharing.
Thanks Angela – enjoy!
Hi Brenda, What a lovely surprise to see the beautiful cranberry cake. You do such an awesome job. I’m making it to take to Patsy and Elroys’s for Christmas. Have a great trip.
Butter cream sauce?? Sounds perfectly decadent!
Thanks for visiting, Tiffany!
What an absolutely scrumptious dessert! Cranberries and a butter sauce – I’m in love. I can’t wait to give this a try.
Thanks for sharing!
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You’re welcome, Tanya – enjoy!!
This looks like it will be yummy. Can I use frozen cranberries instead?
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I have never tried frozen, but I think it would be worth a try. I would try the cranberries straight from the freezer (don’t thaw). Thanks for visiting!
I love the idea of the vanilla almond alternative to hot chocolate. I love anything vanilla so think when this next cold front hits I will be making this!
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Thanks – great to see you again!
I made this yesterday and it was sooo easy and sooo delicious! It’s a do-over for sure!!
Wonderful! Thanks for letting me know, Leann.
B-
My Mom has been making this same cake every Christmas. I just finally made it myself for the early family Cornell Christmas. Never leaves anyone unsatisfied…..except asking for more of the same thing! I think it’s my favorite dessert. Even before Tres Leches cake!
Wow, Meghan, I had no idea we enjoy the same cake every Christmas! (And now I’m hungry for Tres Leches!!) Merry Christmas, dear friend.
Thank you for sharing the story and the recipe. My wife from St. Cloud MN introduced me to this cake when we were married. It was something her mother made every Christmas. We now have it every year. I have played with the receipe a bit but it really is perfect just they way you have it here.
I’m so happy to hear everyone who loves this cake as much as I do!! Hope you were able to enjoy some for Christmas.
What a beautiful recipe and post!
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Thank you, Amanda! Seems like alot of people have this recipe in some form or another, but it’s one of my favorites, just the same. Such a special family recipe. Merry Christmas to you and your family!! xoxo
This is so funny…. Earlier today I put all the ingredients on my grocery list to make a similar version of this cake from my aunt.
Including butter sauce. That’s the best part!
Another recipe I have to make! Yesterday I made my third batch of your Mom’s Butter Toffee recipe to give to friends and family this weekend. I’ll be making this cake later today. I just love being in the kitchen this time of year! Thanks~
Wow, Debbie! Your third batch?! I LOVE it!! It’s so wonderful to hear that you’re gifting that butter toffee goodness. Hope you enjoyed the cranberry cake, too!
This is a recipe that has been in my family as well! The only difference is mine has vanilla in it. I think it may be a Minnesota thing
originally from SW Minnesota, live in Colorado now and love sharing the recipe with friends! Had a pinterest party and this was my favor, made it in little bread pans!
I love the idea of baking these in small bread pans, thanks! And I love vanilla…can’t believe I haven’t just added that myself! Just staying true to my aunt’s recipe.
This sounds wonderful. I love anything cranberry!! But where’s the “save” button for this one? I must have this in my file!!
) Thanks for the awesome recipes…..I can’t get enough.
Hi Linda! I just updated the recipe to include the save function. Hope you like it!!
Thanks Brenda! I am going to make it this weekend! Happy New Year!
Excellent recipe, thank you!