Ellie's Cranberry Cake with Lemon Butter Sauce
|Categories:||Other Breakfast, Cakes, Fruit Desserts, Other Sauces|
|3 Tbsp||butter, room temperature|
|2 c||cake flour|
|2 tsp||baking powder|
|2 c||cranberries, cut in half (fresh is best or frozen)|
|LEMON BUTTER SAUCE|
|1 c||brown sugar|
|1 pt||boiling water|
|juice of one lemon|
|1 tsp||pure vanilla extract|
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DirectionsBeat sugar and butter until creamy. Add vanilla.Sift flour, baking powder and salt together. Alternating, add milk and flour to sugar/butter mixture until combined. Mix cranberries in.Pour into a greased and floured square 8 or 9 inch pan. Bake in a 375 degree oven for 30 minutes.While cake is baking you can prepare the sauce.
In a sauce pan combine the butter, brown sugar, flour and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like a gravy, not too thick. Remove from heat. Add lemon juice and vanilla.Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.