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Drenched Cranberry Cake



  • 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


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


  1. Heat oven to 350 degrees F. Butter a 9-inch round pan.
  2. 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.
  3. Pour into the prepared pan, smooth the top and bake for 1 hour, or until an inserted wooden pick comes out clean.
  4. Transfer to a wire rack.
  5. 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.
  6. Remove the vanilla bean.
  7. Serve the cake with each individual slice generously topped with the warmed sauce.

Yield: 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

Source: Very Cranberry

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