This dessert was adapted from a recipe on AllRecipes.com.  I first made it for Christmas dinner in 2004 and my daughter and I loved it.  The original was for a large bundt cake and I cut the recipe in half to make this version which I bake in an antique 7-inch tube pan.  It could also be baked in a 9-inch loaf pan.

CRANBERRY CAKE AND BRANDY SAUCE


Cake

  • 3 Tblsp. butter
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup evaporated milk, undiluted
  • 6 oz fresh cranberries

Sauce:

  • ½ cup butter
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 1 Tblsp. brandy

Preheat oven to 325 degrees F.  Grease/flour 7-inch tube pan or 9-inch loaf pan.

To make the cake
In a large bowl cream butter and sugar.  In a medium bowl mix together dry ingredients.  Beat flour mixture into creamed mixture alternately with evaporated milk, beginning and ending with flour.   Stir in cranberries.


Pour into prepared pan and bake 50-60 minutes @ 325 degrees F until a toothpick inserted in the center comes out clean (loaf pan may take longer).

Let cool in pan 10 minutes then remove from pan and cool on a wire rack.

To make the sauce:
In a small pan combine the butter, sugar and cream.  Bring to a boil over medium heat, reduce heat and let simmer 10 minutes.  Remove from heat and stir in brandy.  Drizzle warm sauce over slices of cake.

The sauce is quite rich and this amount is just right for drizzling over 6 individual slices of cake.

6 servings