Cranberry Cake and Brandy Sauce

This dessert was adapted from a recipe on  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.



  • 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


  • 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

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

6 thoughts on “Cranberry Cake and Brandy Sauce”

  1. That looks very yummy, and I love cranberry anything. I will search the thrift stores to find a pan, or maybe try it in regular loaf pans.

  2. Looks wonderful, especially on your beautiful Jadite or are they something else. i have a FireKing large bowl in more of an aqua color and can’t tell if your plate and pitcher match that or not. Whatever, they are beautiful.

    1. I have the green Jadite. My daughter and I started collecting this before Martha Stewart discovered it and drove the prices up. Buying it a piece or two at a time, we have 8 place settings plus serving dishes, platter, sugar/creamer, etc. I cringe a little when I use them every day because I know how much it would cost to replace them, but I like to use and enjoy my vintage things.

      Hope you have a wonderful Thanksgiving. Lillian

  3. Mmmmmmmmmm……….I love cranberries but my daughter is just crazy over them and she will love a cake with no icing (I think I must have eaten too much when I was expecting her) so this will be on the christamstime list for us!

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