Cranberry Cake With Cream Sauce


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Serves 12 | Prep Time 1 hour | Cook Time 30-40 minutes

Why I Love This Recipe

I made this cake for the first time, today. It comes from "Best Of The Best Big Sky Cookbook." It's easy and fast, and tastes great. My only suggestion is to scrap their Cream Sauce, which is very thin and just soaks into the cake. A better and much easier topping is to just let some good-quality vanilla ice cream melt, add a tad of Contreau or Grand Marnier, then drizzle it over the top. Now THERE'S a sauce!!


Ingredients You'll Need

3 Tbl. Butter, softened
1 cup sugar
2 Tbl. orange or lemon zest
2 Cups flour
2 teasp. baking powder
1/2 teasp. salt
1 teasp. nutmeg
1 cup milk
2 cups cranberries
CREAM SAUCE:
1-1/3 cup sugar
1 cup heavy cream
2/3 cup butter


Directions

In a mixing bowl, cream butter and sugar with the zest. Beat in egg. In a separate bowl, sift the dry ingredients. Add dry ingredients to the butter/sugar/zest mixture, alternately with the milk, beating after each addition. Stir in the cranberries. Grease a 7X11 baking dish. Pour in mixture and bake in a pre-heated 350F oven for 35-40 minutes, until a toothpick inserted near the center comes out clean. While cake is baking, make cream sauce: In a saucepan, combine all sauce ingredients. Heat over medium heat, stirring until Heated through. Cut warm cake into squares; serve wiTH the warm cream sauce.


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