Cranberry Pound Cake

November 10, 2011

This year at my extended family's Thanksgiving Dinner, my aunt brought the most delicious cranberry cake.  Lucky for most of you, in Canada, Thanksgiving is celebrated at the beginning of October.  This means that you can still make this divine cake for your Thanksgiving dinner.  Or any old day, because it is so good.

Cranberry Pound Cake                
6 Tbsp. butter
2 cups sugar
2 cups evaporated milk
4 cups flour
6 tsp. bk. powder
2 tsp. salt
4 cups whole cranberries
1. Cream together the butter and sugar. 
2. Mix the dry ingredients together and add to the wet, alternately with the milk.  Your batter will be thick.
3. Add the cranberries and pour into a greased angel food cake pan.
4. Bake 1 1/2 hours at 350 F.
5. To serve, drizzle sauce over cake slices.
1 cup butter
1 cup sugar
¾ cups heavy cream
1 tsp. vanilla
few drops red food colouring
1. Mix all ingredients in a heavy saucepan.
2. Bring to a boil, and simmer for 10 minutes.
3. Remove from heat and add vanilla and a few drops red food coloring.


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