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My review
Fresh Cranberry Cake
Deborah Day
"A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!"
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Ingredients
2 h servings 366 calsOriginal recipe yields 12 servings (1 9x13-inch cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
Per Serving: 366 calories; 15.7 g fat; 53.5 g carbohydrates; 4.3 g protein; 74 mg cholesterol; 587 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
12/23/2013
Best desert EVER!!!! My old-time favorite recipe is almost identical with the following changes. Evaporated milk instead of regular, no eggs in the cake, and increase the heavy cream in the sau...
Most helpful critical review
12/26/2013
The biggest problem I had with this cake was the cream syrup. Yes, the syrup was tasty, but IMO there simply was too much of it. It totally saturated the cake making it sticky and gooey. I un...
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12/26/2013
The biggest problem I had with this cake was the cream syrup. Yes, the syrup was tasty, but IMO there simply was too much of it. It totally saturated the cake making it sticky and gooey. I un...
12/23/2013
Best desert EVER!!!! My old-time favorite recipe is almost identical with the following changes. Evaporated milk instead of regular, no eggs in the cake, and increase the heavy cream in the sau...
2/4/2014
Enjoyed this Recipe for Cranberry cake better then any other that i have tried. I served it with a Orange liquer sauce. Very good.
12/22/2015
This cake is fabulous and very pretty! Everyone loved it. I made just minor changes. I used 2 cups and 4 tablespoons of cake flour instead of the all purpose and I only used half of the cream gl...
6/4/2018
This was way better the second day. The poured mixture didn’t seem to soak in very well at first. Kids loves it though, we ate it right out of the pan with whip cream!
12/13/2017
I made this cake as directed except I didn't have heavy cream for sauce so I used sweet cream (cold stone) creamer. I used a bundt cake pan and poked holes in cake before pouring sauce. I also a...
10/8/2017
Love it, followed the recipe as is. The sweetness and the tartiness together is simply amazing and the cake is so light. Kids and the husband love it. Will definitely make it again
6/10/2017
I made no changes. This cake is excellent. I especially like the tangy taste of the berries against the sweet sauce.