My top 5 best desserts ever most certainly includes this cake.
It's one of those home-runs that always brings people up to you, begging for the recipe (and makes novice bakers like me feel so much better about themselves).
My favorite part is that it oozes holiday spirit- it's about as perfectly October/November/December as you can get! Or any other time of year I suppose... but most especially during the fall:)
Here we go... w/ Elle as myhelper assistant:
Not so muchhelping assisting while the cake bakes:
Here we go... w/ Elle as my
Not so much
What the cake looks like when it's done:
6 T. butter
2 cups sugar
2 cups evaporated milk (I am lazy and use 1 can + the remainder of regular milk)
2 T. baking powder
4 cups flour
2 t. salt
1 bag frozen cranberries washed (about 3-4 cups)
(Note: other berries can be substituted... cranberry's do make this tart & tangy, so the sauce is a must-must for balance. [Plus, the sauce makes you want to grab a straw and start gulping. Don't forget it! Sorry, read on...])
Cream butter and sugar. Add milk. Mix in dry ingredients. Fold in berries. Pour into your greased pan (it is thick!). Bake in bundt pan at 350 for 20 minutes, and the remaining 40+ minutes at 325 (keep checking it at this point- it's super dense so it can take a while!); be prepared to adjust your oven/cooking time!
Butter sauce
1 stick butter
1 cup sugar
1 cup heavy cream
1 t. vanilla
Warm slowly to a boil and serve the sauce warm over the cake. (You can also just pour the sauce into a bowl and ladle directly into your mouth. Or use a straw if you prefer a quicker method. I'm considering jumping into a vat of the sauce and taking a nice hot bath, but I haven't saved enough money for that much cream yet...)
PS- I'm not gonna lie. There is always a spare bag of cranberries in my freezer just in case I need to make this cake in March. Or September. Or wherever cranberries decide to hide during non-fall seasons. Have I converted you yet with my subtle ways? Seriously. Try the cake, people.
