Cranberry Dessert Cake With Butter Sauce Recipe

Summary

Preparation Time15 MinCooking Time56 Min
Ready In1 Hr 11 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodDish
Main Ingredient

Ingredients

For cake
 All purpose flour/Unbleached flour2 3⁄4 Cup (44 tbs)
 Sugar1 1⁄4 Cup (20 tbs)
 Baking powder2 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄4 Teaspoon
 Dairy sour cream16 Ounce (Container, 2 Cup)
 Milk1⁄2 Cup (8 tbs)
 Oil1⁄4 Cup (4 tbs)
 Almond extract1⁄2 Teaspoon
 Eggs2
 Cranberries12 Ounce (3 1/2 Cups, 1 Package)
For butter sauce
 Sugar1 Cup (16 tbs)
 Butter1⁄2 Cup (8 tbs)
 Whipping cream/Half and half1⁄2 Cup (8 tbs)
 Vanilla1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6005 Calories from Fat 2607

% Daily Value*

Total Fat 295 g454.1%

Saturated Fat 149.7 g748.6%

Trans Fat 0 g

Cholesterol 1077.7 mg

Sodium 3249.7 mg135.4%

Total Carbohydrates 786 g262.1%

Dietary Fiber 24.9 g99.8%

Sugars 494.5 g

Protein 63 g126.8%

Vitamin A 124.6% Vitamin C 82.2%

Calcium 159.3% Iron 114.7%

*Based on a 2000 Calorie diet

Directions

Heat oven to 375°F.
Grease and flour bottom only of 13x9-inch pan.
Lightly spoon flour into measuring cup; level off In large bowl, combine flour, 1 1/4 cups sugar, baking powder, baking soda and salt; mix well.
In medium bowl, beat sour cream, milk, oil, almond extract and eggs until blended.
Add sour cream mixture to flour mixture; stir just until dry ingredients are moistened.
Gently fold in cranberries.
Spoon into prepared pan.
Bake at 375°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine 1 cup sugar, butter and whipping cream.
Bring to a boil; simmer over low heat for 2 minutes, stirring constantly.
Remove from heat; stir in vanilla.
Serve warm sauce over cake.
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