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The Ladybugs' Recipes

Cranberry Cake with Hot Butter Sauce

From:  MaryMary

Ingredients:

Cake:
2 c
3 tsp
1 tsp
3 T
1 c
2
1 c
2 c 		all-purpose flour
baking powder
salt
butter melted
sugar
eggs, beaten
milk
fresh cranberries
Sauce:
1 c
2 c
1 c 		(2 sticks) butter
sugar
cream or half-and-half

Procedure:

Cake:

  1. Preheat oven to 350° F.
  2. Grease a 13" x 9" glass baking pan
  3. Sift together flour, baking powder, and salt in a small bowl.
  4. Combine the butter and sugar and beat with a mixer at medium speed until well blended.
  5. Add the beaten eggs.
  6. Add the mild alternately with the sifted dry ingredients, starting and ending with the dry ingredients.
  7. Mix well.
  8. Stir in the cranberries.
  9. Pour into the prepared pan.
  10. Bake for 30 minutes until a wooden pick inserted in the center comes out clean.
Sauce:
  1. Combine the butter, sugar cream, and vanilla in a medium saucepan.
  2. Cook over medium-low heat, stirring frequently, until the sugar melts, about 10 minutes.
  3. Serve hot over the cake.
It is suggested that this cake can be used anytime of year by substituting fresh blueberries or raspberries for the cranberries.

I baked it in a loaf pan for about 50 minutes.

For our diabetes, I used the Sugar Blend for baking by Splenda instead of sugar, which is a blend of sugar and Sucralose. If a recipe calls for 1 Cup of sugar you can use only 1/2 cup of the baking blend. Since I have not made it with straight sugar, I do not know if it would be even better with pure sugar. I can only say it was delicious with the Splenda and sugar blend.