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Thanksgiving: Drenched Cranberry Cake

Source of Recipe


From "Very Cranberry" by Jennifer Trainer Thompson






List of Ingredients



• 2 cups all-purpose flour
  
• 1 cup sugar
  
• 2-1/2 tsp baking powder
  
• 3 Tbsp butter, melted
  
• 2/3 cup milk
  
• 1 egg
  
• 2 cups fresh or frozen cranberries
  
• .
  
• -- Sauce --
  
• 1/2 cup (1 stick) unsalted butter
  
• 1 cup sugar
  
• 3/4 cup heavy cream
  
• 1/2 vanilla bean, split lengthwise
  






Instructions



1. Preheat the oven to 350° F. Butter a 9-inch round pan.
   
   
2. Sift the flour, sugar and baking powder into a large bowl. Add the butter, milk and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries.
   
   
3. Pour into the prepared pan, smooth the top and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack.
   
   
4. While the cake is baking, make the sauce: Melt the butter in the top of a double boiler over simmering water. Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes.
   
   
5. Remove the vanilla bean. Serve the cake with each individual slice generously topped with the warmed sauce.
   
   Makes 8 servings.