Recipe: Cranberry Cake with Hot Butter Sauce (loaf pan)

CRANBERRY CAKE WITH HOT BUTTER SAUCE

1 cup sugar
3 tablespoons butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups fresh or frozen whole cranberries
Hot Butter Sauce (recipe follows)

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

In a mixing bowl cream together sugar and butter.

In separate bowl sift together the flour, baking powder and salt. Alternately add flour mixture and the milk to creamed mixture. Fold in cranberries. Turn batter into prepared pan.

Bake about 1 hour, or until toothpick inserted in middle comes out clean. (If the cranberries are frozen it will take longer to bake.) Cool on rack for a few minutes; turn out of pan and set on rack to cool completely.

Serve topped with Hot Butter Sauce.

HOT BUTTER SAUCE

1/2 cup butter
1 cup sugar
1/2 cup half and half
1 tablespoon vinegar
1 tablespoon flour
1 teaspoon vanilla extract

In a saucepan mix together butter, sugar, half and half, vinegar and flour. Slowly bring to a boil, let boil 1 to 2 minutes. Remove from heat and add vanilla. Serve hot over cake.

Makes 4-6 servings
Source: David Kelso The Daily Herald, February 27, 2002