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 Cake – Ingredients
- 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 Sauce – Ingredients
- 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.
Join the discussion 8 Comments
Just a quick question about this recipe. Are there supposed to be eggs in the batter?
Hi Melanie, there are no eggs required in the batter. Good question! Thanks!
Could the cranberries be substituted, and use blueberries instead?
Both of our Blueberries & Polar Bears Cookbook authors Helen Webber and Marie Woolsey agreed on this question.
Helen says, “Yes, but the tartness will not be the same. We have had lots of people tell us that they use blueberries.”
Marie adds, “Anything would taste good with that Butter Sauce, but the blueberries won’t give the same zing as the cranberries. So I’d say yes, go ahead and try it. It would be good, but not AS good as with cranberries.”
Hope that helps. We say go for it! And please let us know how it turns out 🙂
Thanks for visiting!
I’ve made this recipe for years. When I have to use blueberries I zest it with lime!
Thanks for letting us know Hailey! Good idea!
Did you use high bush or low bush cranberries in recipe?
Hi Justine, low bush cranberries. Thanks for asking! Enjoy!