An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 10 inch Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

735 calories; protein 7.9g 16% DV; carbohydrates 107g 35% DV; fat 32.1g 49% DV; cholesterol 95.3mg 32% DV; sodium 517mg 21% DV. Full Nutrition
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Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2006
Great cake! Changed a few things though. I really like cranberry and orange together, so instead of using 2 cups of milk, I used 1 cup of un-diluted frozen orange juice concentrate, and 1 cup of milk. I also added 2 tsps cinnamon, and 1 tsp nutmeg. The butter sauce was a little sweet for my tase, so next time I would deffinetly cut down on the sugar. We loved it though! Thanks for this recipe :) Read More
(62)

Most helpful critical review

Rating: 2 stars
05/05/2003
I'm glad I tried this recipe but don't think I'll make it again. The cake itself doesn't have great flavour or texture. The sauce is good and that's what seems to give it the flavour and moistness it needs. I couldn't bring myself to make the full sauce recipe so I cut it in half which is still ample. The guests I served it to last night only had 1 small piece...no seconds. Hey you've gotta try! Read More
(12)
109 Ratings
  • 5 star values: 73
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 10
  • 1 star values: 5
Rating: 5 stars
05/23/2006
Great cake! Changed a few things though. I really like cranberry and orange together, so instead of using 2 cups of milk, I used 1 cup of un-diluted frozen orange juice concentrate, and 1 cup of milk. I also added 2 tsps cinnamon, and 1 tsp nutmeg. The butter sauce was a little sweet for my tase, so next time I would deffinetly cut down on the sugar. We loved it though! Thanks for this recipe :) Read More
(62)
Rating: 5 stars
12/06/2004
Absolutely delicious - wouldn't change a thing in the cake recipe! I also made half of the butter sauce and that's plenty! I sliced the cake and placed on a Christmas platter with the sauce in a bowl in the middle - beautiful display. This is a keeper for holiday parties! Thanks! Read More
(37)
Rating: 5 stars
06/07/2005
Truly what makes this cake is the butter sauce!!! The cake itself is not very sweet. I infact just added the cranberries to a yellow cake mix and then topped it off with that wonderful butter sauce.....everyone loved it!! The butter sauce is also wonderful on just plain chocolate cake too!!! Read More
(31)
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Rating: 5 stars
08/29/2002
I made this for Christmas last year and my family couldn't quit raving about it. I will definitely be making it again. I added rum to my butter sauce and it was DELICIOUS! Yum. Read More
(24)
Rating: 5 stars
12/22/2011
The mixed reviews are interesting for this cake. It seems that people either love it or hate it. I thought it was excellent although I made two very minor changes. First I used 8 tablespoons of butter rather than six--there is just very little fat in this recipe and I thought it would help. Since I haven't tried it with only six I can't really compare the original with what I made but the 8 tablespoons worked very well and I suspect that the cake is a bit moister as a result. I also did not want to open two cans of evaporated milk to get two cups. Instead I used a 12 oz. can and added 4 oz of regular milk. Again this worked well. I have a feeling that the people who don't like the cake are folks who were expecting a super sweet dessert. This cake is not super sweet and that is what I prefer in a dessert. If you're looking for ultrasweet cake you will probably be disappointed. However this is why the sauce works so well--the sauce which is excellent is very very sweet. I think the sauce pairs well with the tartness of the fresh cranberries. I'm also likely to use the sauce with other cakes--I have an apple bundt cake that would be perfect with the sauce. Overall a very good recipe that I will add to my holiday arsenal. Read More
(23)
Rating: 4 stars
12/25/2006
This was a hit with my family but add blueberry instead of cranberry and it was soooo good especially with the hot butter sauce my four years old love it so much. And I bake it in muffin tins and it looks adorable. Read More
(17)
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Rating: 5 stars
12/20/2002
This recipe was really good! The butter sauce is truly wonderful and is a great companion to the cake. I took this to a church function and got several requests for the recipe!:) Thanks Lisa! Read More
(14)
Rating: 5 stars
12/24/2002
The sauce is what makes this cake so great. I took this cake to a Hanukkah party and a Christmas party last year and it got rave reviews at both. I can't remember when I've had so many requests for one recipie. I will be making this by request:) every year from now on. Read More
(12)
Rating: 2 stars
05/05/2003
I'm glad I tried this recipe but don't think I'll make it again. The cake itself doesn't have great flavour or texture. The sauce is good and that's what seems to give it the flavour and moistness it needs. I couldn't bring myself to make the full sauce recipe so I cut it in half which is still ample. The guests I served it to last night only had 1 small piece...no seconds. Hey you've gotta try! Read More
(12)
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