This dessert is a real sleeper. To read it, it sounds “ho hum” but the first bite will pop your eyes wide open.
Arctic Cranberry Cake with Butter Sauce
- 3 cups flour (750 mL)
- 4 tsp. baking powder (20 mL)
- 1/2 tsp. salt (2 mL)
- 3 tbsp. butter or margarine (45 mL)
- 1 1/2 cups sugar (375 mL)
- 1 1/2 tsp. vanilla (7 mL)
- 1 1/2 cups milk (375 mL)
- 3 cups cranberries (750 mL)
- 3/4 cup butter or margarine
- 1 1/2 cup sugar (375 mL)
- 3/4 cup evaporated milk or cream (175 mL)
To Prepare the Cake
- Mix the flour, baking powder and salt in a bowl and set aside.
- Cream together the butter, sugar and vanilla. 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. That is the way it is supposed to be.
- Add the flour mixture to the creamed mixture alternatively with the milk, beating after each addition, just until mixed.
- Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit. Try a quick whir in the food processor.)
- Spread the batter in a greased 9 x 13″ (23 x 33 cm) pan. Bake in a 400°F (200°C) oven for 30 – 40 minutes., until golden brown and the top springs back when lightly touched.
To Prepare the Butter Sauce
- Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for two minutes and remove from heat. A wire whisk is very useful to keep the sauce smooth. Serve the sauce warm over the cake.