Cranberry Cake with Butter Sauce
Krista Stechman
This moist cranberry cake has a hint of orange and a luscious creamy butter sauce. It's perfect for the holidays!
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course dessert
Cuisine american
Servings 12 people
Calories 605 kcal
Mixing the Wet Ingredients
Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes
Mix in the oil and vanilla
With the mixer on medium speed, add the eggs one at a time, scraping down the edges of the bowl between each addition
Add the milk and mix on low speed until combined
Mix in the dry ingredients on low speed just until combined, do not over mix
Remove the bowl from the stand and fold in the flour coated cranberries
Pour batter into prepared cake pan and bake for 1 hour and 10 minutes, covering the cake the last 20 minutes loosely with foil
Allow cake to cool on a wire rack while you make the sauce
Making the Butter Sauce
Add all sauce ingredients except the orange zest to a medium sauce pot and bring to a simmer, whisking frequently
Simmer the sauce for 12-15 minutes, whisking frequently until thickened
Pour the sauce over the top of the cake and serve warm or at room temperature
Calories: 605kcalCarbohydrates: 79gProtein: 6gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 119mgSodium: 430mgPotassium: 127mgFiber: 2gSugar: 53gVitamin A: 1017IUVitamin C: 4mgCalcium: 116mgIron: 2mg