Cranberry Walnut Cake With Butter Sauce Recipes
CRANBERRY CAKE WITH HOT BUTTER SAUCE
You can substitute blueberries, blackberries, or raspberries in place of cranberries if you prefer. This came from American Profile - Home for the Holidays - Phyllis Willink.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
- To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
- To make the sauce, combine all ingredients in saucepan over medium low and
- cook 10 minutes or until sugar is melted, stirring frequently. Pour hot over cake.
CRANBERRY DESSERT CAKE WITH BUTTER SAUCE
A moist and flavorful fall dessert. The warm butter sauce really compliments the tart cranberries. I have purchased fresh cranberries in season and frozen for use later. The frozen cranberries work well in the recipe.
Provided by Ms B.
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Grease and flour bottom only of 9x13 pan.
- Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
- Mix well.
- In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
- Add sour cream mixture to flour mixture.
- Stir just until dry ingredients are moistened.
- Gently fold in cranberries.
- Spoon into prepared pan.
- Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
- Bring to a boil.
- Simmer over low heat for 2 minutes, stirring constantly.
- Remove from heat, stir in vanilla.
- Serve warm sauce over cake.
Nutrition Facts : Calories 299.6, Fat 15, SaturatedFat 7.6, Cholesterol 51.8, Sodium 200.5, Carbohydrate 39, Fiber 1.3, Sugar 24.1, Protein 3.3
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