Drenched Cranberry Cake

Source: Very Cranberry

2 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
3 tablespoons butter, melted
2/3 cup milk
1 egg
2 cups fresh or frozen cranberries

Sauce:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise

Heat oven to 350 degrees F. Butter a 9-inch round pan.

Sift the flour, sugar and baking powder into a large bowl. Add the shortening, milk and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top and bake for 1 hour, or until an inserted wooden pick comes out clean. Transfer to a wire rack.

While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water. Add the sugar, cream and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean.

Serve the cake with each individual slice generously topped with the warmed sauce.

Makes 8 servings.

Per serving: 564 calories; 27 g fat (14.5 g saturated fat; 43 percent calories from fat); 77 g carbohydrates; 93 mg cholesterol; 153 mg sodium; 5 g protein; 2 g fiber