Ingredients

The following ingredients have 15 Servings
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 Tbsp butter (melted)
  • 2 eggs
  • 1 cup milk
  • 2 cups fresh cranberries
  • 1 cup butter
  • 2 cups sugar
  • 1 cup cream or 1 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1/4 cup rum (use white to keep the sauce light)

Instruction

  • Preheat the oven to 350. Grease a 13-by-9-inch glass baking pan. Cut a piece of parchment or waxed paper to fit the bottom of the pan; put in place and lightly grease the paper.
  • To Make the Cake
  • Sift the flour, baking powder and salt together in a small bowl.
  • Put the sugar in a large mixing bowl and add the butter; beat on medium speed until well blended.
  • Add eggs one at a time, mixing well after each egg.
  • Add dry ingredients and milk alternately; starting and ending with the dry ingredients. Mix well.
  • Stir in cranberries and pour into baking pan; make sure the cranberries are evenly spaced in the batter.
  • Bake 30 minutes or until a wooden pick inserted in the middle of the cake comes out clean.
  • Let cool, remove from pan, making sure to peel off parchent paper, and arrange on a plate or stand.
  • To Make the Sauce
  • Combine all ingredients in saucepan over medium heat and cook until all the sugar and butter melts and everything has blended. Turn up heat and boil for one minute.
  • Poor hot sauce over warmed cake.
  • Top with sugared cranberries (optional)