CRANBERRY MOLASSES CAKE WITH SWEET BUTTER SAUCE

Cranberry Molasses Cake with Sweet Butter Sauce image

This classic cranberry molasses cake, served warm with sweet butter sauce and a scoop of vanilla ice cream, is an extra-special treat for a holiday or really any night of the week.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 20

Number Of Ingredients 11

Previous Next

Ingredients

2 eggs
3/4 cup sugar
3/4 cup molasses
3/4 cup water
2 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 1/4 cups fresh or frozen (thawed) cranberries
3/4 cup butter
3/4 cup heavy whipping cream
1 1/2 cups sugar

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 0 g