Cranberry Cake

When November comes around and fresh cranberries are easy to find, give this cake a try. Before this recipe, the only thing I had made with fresh cranberries was cranberry sauce. Usually I use dried cranberries in baked goods. So when I saw that this recipe used chopped up fresh cranberries, I gave it a try. The inside of fresh cranberries is white, so I was worried about how this cake would come out. But the cranberries cooked up into a bright fresh cranberry color and tasted perfect. I think I will try to use fresh cranberries for baked goods whenever possible. This recipe also includes a cream sauce to go with the cake. The sauce is a delicious addition to this cake and would go well with other cakes.

Cranberry Cake 

• 2 cups flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup sugar
• 1 cup milk
• 5 Tbsp. melted butter
• 2 cups cut raw cranberries

Sauce

• 1/2 cup butter
• 1 cup sugar
• 3/4 cup cream

Combine the flour, baking powder, salt, and sugar. Add the milk and  melted butter. Fold in the cranberries. Pour batter into a greased eight or nine inch pan. Bake at 375 for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. To make the sauce, combine the butter, sugar, and cream in a saucepan. Bring to a boil, then simmer for ten minutes. Serve the cake warm topped with sauce. Enjoy!