Cranberry Cake with Hot Butter Sauce

CAKE BATTER:

2 tablespoons butter, melted

1 cup sugar

1 teaspoon vanilla

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

2 cups fresh cranberries

HOT BUTTER SAUCE:

½ cup (1 stick) butter

1 cup sugar

½ cup half-and-half

Preheat the oven to 400 degrees. Grease an 8 × 8-inch or 9 × 9-inch pan. Set aside.

For the cake, in a large bowl cream the butter and sugar with an electric mixer. Add the vanilla.

In a medium bowl combine the flour, baking powder, and salt. Add the flour mixture and milk alternately to the butter mixture and mix thoroughly. Fold in the cranberries. Pour the batter into the prepared pan. Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

For the hot butter sauce, in a small saucepan melt the butter and blend in the sugar. Stir in the half-and-half. Simmer 3 to 4 minutes, stirring occasionally.

While the cake is still warm, cut into squares and top with the hot butter sauce.

Makes 8 to 10 servings

JoAnne Badger, Member
Mainely Madams,
Turner, Maine