Cranberry Cake with Warm Butterscotch Sauce

Deb Justus

By
@AHappyCooker

I remember my mom making this cake when I was a little girl back in the 50's. There's very little sugar in the batter and the cranberries make it very, very tart. By itself you probably wouldn't care for it. But.... what gives this cake its deliciousness is the WARM butterscotch topping you ladle over the top. Don't skimp though, because the cake absorbs all that yummy, sticky sauce and the more you eat the more you'll want!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12 - 16
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This cranberry cake will be spectacular on your holiday table this year. The cranberries give this cake a bit of tartness. But, the magic happens when you pour the delicious butterscotch sauce on top. It is buttery, sweet and oh so good. Definitely make sure not to scrimp on the sauce.

Ingredients

CAKE INGREDIENTS

1 c
sugar
3 Tbsp
shortening
1 c
milk
2 tsp
baking powder
2 c
flour
2 c
cranberries, fresh
1/2 tsp
salt
1 tsp
vanilla extract

BUTTERSCOTCH SAUCE

1/2 c
butter
1/2 c
sugar
1/2 c
brown sugar
1 c
whipping cream

Step-By-Step

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1Assemble the ingredients. NOTE: this cake does NOT have eggs in it.

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2Cream shortening and sugar. The texture will resemble small peas.

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3Add milk and vanilla.

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4Combine dry ingredients.

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5Add dry ingredients to wet ingredients.

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6Add cranberries, mix well by hand.

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7Bake in a greased 9" x 13" cake pan. Bake at 350 degrees for 30 minutes. The top will be lightly brown. Cool.

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8Melt butter over low heat. Add the sugars and stir until combined.

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9Turn heat to low and VERY SLOWLY add the whipping cream. This must done at low heat or the sauce will separate.

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10Serve warm sauce over cake. YUM!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Collection: Thanksgiving Table