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Cranberry Cake With Butter Sauce Recipe

Cranberry Cake with Butter Sauce. A lodge favorite that’s even better than it looks! Photo courtesy of Shel Zolkewich.

Here it is! A Churchill Wild favorite re-posted by special request.

A delectable dessert that results in past guests’ mouths watering whenever it’s mentioned. Jeanne Reimer swears the wild cranberries make all the difference but feel free to try it at home. This recipe and many more are available in the Blueberries & Polar Bears Cookbooks. Let us know what your favorite is we’ll post it in the future.

Cranberry CakeIngredients

  • 3 cups  flour 750 mL
  • 4 tsp  baking powder 20 mL
  • ½ tsp  salt 2 mL
  • 3 tbsp  butter or margarine 45 mL
  • 1 ½ cups sugar 375 mL
  • 1 ½ tsp  vanilla 7 mL
  • 1 ½ cups milk 375 mL
  • 3 cups wild cranberries 750 mL

Butter SauceIngredients

  • ¾ cup  butter OR margarine 175 mL
  • 1 ½ cups sugar 375 mL
  • ¾ cup  evaporated milk OR cream 175 mL


Mix the flour, baking powder and salt in a bowl and set aside.

Cream together the butter, sugar and vanilla. Note: It does not get all 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” (23 x 33cm) pan.  Bake in a 400°F (200°C) oven for 30-40 minutes, until golden brown and the top springs back when lightly touched.

The secret is in the sauce: combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly.  Simmer for 2 minutes and remove from heat.  A wire whisk is very helpful to keep the sauce smooth.

Serve the sauce warm over the cake. Serves 12.


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