ELLIE'S CRANBERRY CAKE WITH LEMON BUTTER SAUCE

Ellie's Cranberry Cake With Lemon Butter Sauce image

Provided by Mary Louise

Time 1h

Number Of Ingredients 15

Previous Next

1 c sugar
3 Tbsp butter, room temperature
1 c milk
2 c cake flour
2 tsp baking powder
pinch salt
1 tsp vanilla
2 c cranberries, cut in half (fresh is best or frozen)
LEMON BUTTER SAUCE
1/2 c butter
1 c brown sugar
16 oz boiling water
2 Tbsp all-purpose flour
juice of one lemon
1 tsp pure vanilla extract

Steps:

1. Beat sugar and butter. Add vanilla.
2. In a separate bowl, sift flour, baking powder, and salt together.
3. Alternate adding flour and milk to sugar/butter mixture.
4. Mix until combined.
5. Fold in cranberries.
6. Pour into a greased and floured square 8 or 9 inch pan.
7. Bake in a 375 degree oven for 30 minutes.
8. While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
9. Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.