Cranberry Pudding Cake


6 tablespoons of butter
2 cups of whiter sugar
4 cups of all-purpose flour
4 teaspoons of baking powder
1 teaspoon of salt
2 cups of evaporated milk
1 (12 ounce) package of cranberries
1 cup of butter
2 cups of white sugar
1 cup of heavy cream
1 teaspoon of vanilla extract


To start, preheat the over to 325 degrees Fahrenheit.  Grease and flour a 10-inch Bundt pan and mix the flour, baking powder and salt together.  If done, set aside.  Proceed by creaming together the 6 tablespoons of butter and 2 cups of sugar until it turned light and fluffy.  You can use a large bowl for this.  Beat in the flour mixture alternately with the evaporated milk.  Stir in the cranberries.  Pour batter into the prepared pan.

In the preheated oven, bake the mixture for about 5o to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let it cool in pan for about 10 minutes, and turn out into a wire rack and cool completely.  If cool, start making the hot butter sauce by simply combining the 1 cup of butter, 2 cups of sugar and cream in a saucepan.  Then, bring it to a boil over medium heat.  Lower the heat and let it simmer for about 10 minutes.   Remove it from the heat and stir in vanilla.  You can now serve the cake covered with that hot butter sauce you’ve made.

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