Cranberry Cake

Ingredients:

For the cake:

4 C flour

2 C sugar

1/2 t salt

5 t baking powder

1 32 oz bag fresh cranberries

2 eggs

1 1/3 C milk

6 T melted butter

For the sauce:

3 C whole cream

3 C sugar

3 sticks of butter

Wash the cranberries well and drain. Remove 3 C and set aside to make sugared cranberries for garnish if desired. That step is optional. Preheat your oven to 350 degrees F and grease and flour a 9x13 cake pan.

Sift the dry ingredients into a large bowl. Add in the wet ingredients, (eggs, milk and melted butter). Mix well with a hand or stand mixer. Stir in the cranberries (minus the 3 C for garnish). Place in the pre heated oven and bake for 45 to 55 minutes, elevation will make a difference, until a toothpick or bamboo skewer comes out clean.

While the cake is baking, make the sauce. Put the cream, sugar and butter into a medium saucepan. Over medium low heat, bring the ingredients together, stirring often. Bring the mixture to a soft simmer. Do not let it boil. When the cake is baked, you can serve it warm or at room temperature. The sauce needs to be warm when the cake is served. Just pour it over the top and serve with sugared cranberries for garnish.

Sugared Cranberries:

In a medium saucepan, mix 1 C sugar and 1 C water to make a simple syrup. Bring the mixture to a soft boil. Add in the reserved 3 C cranberries and give them a stir so they’re well coated in the syrup. Remove with a slotted spoon and place onto a baking sheet lined with parchment paper. Let them sit 30 minutes to 1 hour. After they have dried a bit, place them in batches into a bowl full of regular, granulated sugar and toss them to coat them in sugar. Use for a garnish on your cake or in cocktails, on a cheeseboard, however you choose.