Cake:
- 3 Tbsp. Butter
- 1 Cup Sugar
- 1 Cup Milk
- 2 Cups Flour
- 1 Tbsp Baking Powder
- 3 Cups Fresh Cranberries
Sauce:
- 1 Stick Butter
- 1 Cup Sugar
- 1/2 Cup Cream
- 1/2 tsp Vanilla
Directions:
Cake:
Cream butter and sugar together well. Add milk, flour, baking powder, and fold in cranberries. Pour into a greased and floured bundt pan. Bake @ 350 degrees for 35-40 minutes (makes 12 mini loafs - bake for 25-27 minutes). Let cool in the bundt pan for 10-15 minutes and then release from pan onto a cooling rack.
(You can release the edges with a small plastic spatula before turning over, set the pan right side up over a kitchen towel in the sink that has boiling water poured over it, or put the pan in the freezer until you can remove the cake if it is still sticking).
Sauce:
Combine and heat butter and sugar in a saucepan until well mixed and then add cream and vanilla. Heat until sugar is dissolved (do not boil). Pour warmed sauce over cake and enjoy. (for mini loafs 2 Tbsp. of sauce per loaf).
