I love eating this cranberry cake with lemon butter sauce with a cup of Earl Grey tea. Yummy! I know that when my lady friends and I get together this is the type of cake that we like to chow down on. The flavors in this cake are amazing. I’ve even eaten it without the lemon butter sauce, before and it is still delightful. I think this cake is perfect to make for the holidays as it is tasty and very pretty to look at.
An English cake? now that just sounds amazing. I wonder if Queen Elizabeth has tried this?
Ingredients
1 c sugar
3 Tbsp butter, room temperature
1 c TruMoo milk
2 c cake flour
2 tsp Clabber Girl baking powder
pinch Morton salt
1 tsp McCormick vanilla
2 c Ocean Spray cranberries, cut in half (fresh is best or frozen)
LEMON BUTTER SAUCE
1/2 c Land O Lakes butter
1 c Domino brown sugar
1 pt boiling water
2 Tbsp Gold Medal flour
juice of one lemon
1 tsp pure vanilla extract
Instructions
Beat 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.
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Quick Tip: This cake is great for the holiday dessert table.