Description
An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
Ingredients
- 6 tablespoons butter
- 2 cups white sugar
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups evaporated milk
- 1 (12 ounce) package cranberries
- 1 cup butter
- 2 cups white sugar
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12