Wild Tundra Cranberry Cake with Butter Sauce Recipe
Wild Tundra Cranberry Cake with Warm Butter Sauce
This dessert is a real sleeper. To read it, it sounds “ho hum” but the first bite will pop your eyes wide open. This recipe keeps Marie and Helen crawling around on the tundra, making sure we have our winter supply of cranberries for the freezer.
- 3 cups flour
- 4 tsp. baking powder
- ½ tsp. salt
- 3 tbsp. butter or margarine
- 1 ½ cups sugar
- 1 ½ tsp. vanilla
- 1 ½ cups milk
- 3 cups cranberries
- Preheat oven to 400°F (200°C)
- Mix the flour, baking powder and salt in a bowl and set aside.
- Cream together the butter, sugar and vanilla. Note that this mixture will not get creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough.
- 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.
- Spread the batter in a greased 9 x 13 inch (23 x 33 cm) baking pan. Bake for 30-40 minutes, until golden brown and the top springs back when lightly touched.
- ¾ cup butter
- 1 ½ cups sugar
- ¾ cup evaporated milk or cream
- Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly.
- Simmer for 2 minutes and remove from hat. A wire whisk is very useful to keep the sauce smooth.
Makes a 9 x 13 inch (23 x 33 cm) cake.
Serving Suggestion: Serve the sauce warm over the cake – and remember – the secret is in the sauce. Enjoy!
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