Ultimate Cranberry Pudding Cake

Name: Ultimate Cranberry Pudding Cake
Ingredients: 6 tablespoons butter; 2 cups white sugar; 4 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 2 cups evaporated milk; 1 (12 ounce) package cranberries; 1 cup butter; 2 cups white sugar; 1 cup heavy cream; 1 teaspoon vanilla extract

11 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
2

In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
3

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4

To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.