Ultimate-Cranberry Pudding Cake
This cake replaces my "former" favorite cranberry cake recipe! It's wonderful,, just the right amount of sweetness and very moist.
Ultimate-Cranberry Pudding Cake
makes 1 - 10 inch Bundt pan
Ingredients:
- 4 teaspoons baking powder
- 6 tablespoons butter
- 2 cups white sugar
- 2 cups evaporated milk
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 (12 ounce) package cranberries
- 2 cups white sugar
- 1 cup butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.