This is a family favorite recipe. It’s made for every family gathering in the winter. I really should take a few bags of cranberries to freeze so we can have the cake at other times of the year as well. This cake has the sour taste of the cranberries and the sweet taste of the syrup and it’s a great combination. You probably won’t use all the sauce in your first sitting. We normally leave it in the sauce pan we make it in, cover with plastic wrap and refrigerate. That way when you want more you just take the pan out and heat it up again on the stove.
Cranberry Cake Recipe
Ingredients
Cake
- 3 T butter
- 1 C sugar
- 1/2 C water
- 1 C carnation evaporated milk
- 2 C flour
- 2 t. baking soda
- 1 t. salt
- 2 C fresh cranberries
Sauce
- 2 C butter
- 4 C sugar
- 2 C carnation evaporated milk
- 4 t vanilla
Instructions
For the Cake:
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Preheat oven to 350.
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Cream together the butter and sugar
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Add water and evaporated milk.
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Mix in the flour, baking soda, and salt.
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Fold in the cranberries.
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Bake for 35 minutes or until toothpick inserted in middle comes out clean.
For the Sauce:
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Melt butter in sauce pan.
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Add in sugar, evaporated milk, and vanilla.
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Bring to a boil for 1.5 minutes, stirring constantly.
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Pour over your individual slice of cake and enjoy.
I have found the love of cranberries. I’m going to put this on my list of things I need to make!
Oooo we love cranberries, too. I make an oh so yummy cranberry carrot muffin that hmmm I haven’t made in awhile. I’m intrigued that this calls for evaporated milk and water. Any idea why? I may try to mix this up and do it with rice milk and Earth Balance so Little Miss can have it – and maybe use dried cranberries soaked for awhile first? I’m totally ruining your recipe, aren’t I?
I’ve never tried it anyway but this recipe. Let me know how it turns out, though, please 🙂
That looks really good. I wish I could get cranberries year round but it seems like they show up for Thanksgiving and disappear after Christmas.
That’s why I made the comment that I should freeze some. I guess they’re just around in the winter 🙁
This looks FANTASTIC! I’m wondering if you can use any other type of fruit with this. However, we do have some cranberries that we purchased from the last Farmer’s Market of the year. This seems to be a perfect reason to thaw them! Thanks!