CHRISTMAS CRANBERRY CAKE
Christmas Cranberry Cake topped with a sweet butter sauce is perfect for Christmas or any occasion! Easy homemade cranberry cake recipe uses fresh cranberries for a delicate, flavorful dessert.
Servings: 16
Calories: 455kcal
Ingredients
- 6 TBSP butter
- 2 cups sugar
- 2 cups evaporated milk
- 2 TBSP baking powder
- 4 cups flour
- 2 tsp salt
- 3.5 cups fresh cranberries or frozen, not thawed.
Butter sauce
- 1/2 cup salted butter 1 stick
- 1 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla
Instructions
- Preheat oven to 325°F. Grease and flour bundt pan, then set aside.
- Cream butter and sugar. Add milk. Mix in dry ingredients. Fold in berries.
- Pour into your greased pan (it is thick!).
- Bake in bundt pan at 350°F for 20 minutes. Decrease heat to 325 °F and continue baking 40 additional minutes. Insert a toothpick in center of cake to check for doneness.
- For butter sauce, heat ingredients slowly in a small saucepan. Bring just to a boil, then remove from heat and let cool slightly. Serve the sauce warm over the cake.
Notes
Note: Cranberries do make this cake tart & tangy, so the sauce is a must-must for balance.
Nutrition
Calories: 455kcal | Carbohydrates: 68g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 422mg | Potassium: 312mg | Fiber: 2g | Sugar: 42g | Vitamin A: 619IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg