This Cranberry Cake with Butter Cream Sauce is a Christmas family tradition at our house. Tart cranberries + sweet butter cream = irresistible!
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.
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!
for the cake:
- 4 c. all-purpose flour
- 2 c. sugar
- 4 tsp. baking powder
- 1 tsp. kosher salt
- 4 c. whole fresh cranberries
- 2 c. milk
- 6 T. butter, melted
for the butter cream sauce:
- 3/4 c. butter
- 1.5 c. sugar
- 1 c. + 2 T. heavy cream
FOR THE CAKE:
- Preheat oven to 350° F. Lightly spray a 9" x 13" baking pan with nonstick spray and set aside.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- Add cranberries, milk, and melted butter to dry ingredients and mix well. Pour batter into prepared pan and bake for about 45 minutes, until the top is golden and a toothpick inserted in the cake comes out clean. Remove pan to a wire rack to cool.
FOR THE BUTTER CREAM SAUCE:
- Melt butter in a medium sauce pan over medium heat.
- Add sugar and cream, and stir to combine. Bring to a boil and cook for 1 minute. Remove from heat.
- Place individual pieces of cake onto small plates or dessert bowls. Pour warm butter cream sauce over pieces of cake.
From aunt Donna Peterson's recipe box, a recipe passed down from her Aunt Evel Peterson.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 414mgCarbohydrates: 78gFiber: 2gSugar: 48gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.