ellie's cranberry cake with lemon butter sauce
This is a very old recipe that belonged to my grandmother. Her name was also Mary Louise, but she went by the name Louise. I am not sure where this recipe was, but about five years ago was the first time I tasted it. My mother made this when I went home to visit with my friend who was visiting from England. Needless to say, my friend was crazy about this cake and so was I. This cake has to be served with the lemon butter sauce or you can not fully enjoy it. It is easy to make and perfect to share with friends and a cup of coffee or tea.
Blue Ribbon Recipe
This is a fluffy, tender cake that has cranberries in every bite. The cake is not overly sweet. Where this cake becomes amazing is the lemon butter sauce. It's buttery and rich with just the right amount of citrus flavor. There's something about lemon and cranberry flavors mixed that is just divine. Perfect with an afternoon coffee in the fall when cranberries are in season. With bold and delicious flavors, it's a must for your holiday gatherings too.
Ingredients
- 1 cup sugar
- 3 tablespoons butter, room temperature
- 1 cup milk
- 2 cups cake flour
- 2 teaspoons baking powder
- pinch salt
- 1 teaspoon vanilla
- 2 cups cranberries, cut in half (fresh is best or frozen)
- LEMON BUTTER SAUCE
- 1/2 cup butter
- 1 cup brown sugar
- 16 ounces boiling water
- 2 tablespoons all-purpose flour
- - juice of one lemon
- 1 teaspoon pure vanilla extract
How To Make ellie's cranberry cake with lemon butter sauce
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Step 1Beat sugar and butter. Add vanilla. -
Step 2In a separate bowl, sift flour, baking powder, and salt together.
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Step 3Alternate adding flour and milk to sugar/butter mixture.
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Step 4Mix until combined.
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Step 5Fold in cranberries.
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Step 6Pour into a greased and floured square 8 or 9 inch pan.
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Step 7Bake in a 375 degree oven for 30 minutes.
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Step 8While the cake is baking you can prepare the sauce. In a saucepan 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 gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
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Step 9Cool 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.
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