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Quick Cranberry Cake (Serves 9)

Years ago, my friend, Nan Banks, sent me this delicious cranberry cake recipe. Be certain to serve it warm with the hot butter sauce for maximum flavor.

2 cups flour
1 cup sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons vegetable oil
1 egg
2 cups fresh or frozen uncooked cranberries

Butter Sauce:
1/2 cup butter or margarine
1 cup sugar
2/3 cup half and half coffee cream

1. In mixing bowl, sift together flour, sugar, baking powder and salt.

2. In 2 cup glass measurer, combine milk, oil and egg. Beat with fork until smooth.

3. Add liquid mixture to dry ingredients and beat until smooth.

4. Stir in cranberries.

5. Pour into greased 9-inch square baking pan. Bake in preheated 350 degree oven for 40 minutes or until center springs back when gently touched.

6. Meanwhile, prepare butter sauce by putting butter, sugar and half and half cream in 1 quart microwave-safe measurer.

7. Microwave on Full Power 2-3 minutes, stirring every minute with a wire whisk until slightly thick and creamy. Heat again just before serving.

8. Serve the butter sauce hot over the warm cranberry cake.

Nutritional information per serving:
456 Calories, 5 grams protein, 19 grams fat, 69 grams carbohydrate, 2 grams fiber, 60 milligrams cholesterol, 354 milligrams sodium