Ingredients
- 85 g butter
- 400 g white sugar
- 500 g all-purpose flour
- 15 g baking powder
- 6 g salt
- 475 ml evaporated milk
- 1 (12 ounce) package cranberries
- 225 g butter
- 400 g white sugar
- 235 ml heavy cream
- 5 ml vanilla extract
Directions
- 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.
Source: allrecipes.com
