My oldest friend is Cyd (I wrote about her here.) Her mom used to make this dessert when we were growing up, and she shared the recipe with my family. It continues to be a favorite in our home to this day. In addition to being delicious, it's easy, too!
I was fortunate to purchase Wisconsin cranberries at our Florida Publix store when I went shopping for ingredients. (A little taste of our home state for our warm-weather dinner.) You'll need about three cups of fresh cranberries, which get rinsed and drained before you add them to the recipe. One bag is usually enough.
You'll put the mix into a 13 x 9 pan and bake about 35-45 minutes in a 350° oven, and it will come out looking golden brown like this one. I usually make the sauce ahead and then just reheat it when it's time to serve dessert. I also added pecans (just on top) this time. That's personal preference, but I was glad I did. It added just another texture to the cake.
Cranberry Cake with Sauce
D. Liljegren • Brynwood Needleworks
Cake Recipe:
3 tsp. melted butter
1 cup white sugar
1/2 cup water
1/2 cup evaporated milk
1 tsp. salt
2 cups flour
2 tsp. baking soda
Mix ingredients together and then fold in:
3 cups whole cranberries.
Turn into a 13" x 9" pan.
Sprinkle pecans on top, if desired
Bake 350° for 35-45 minutes.
Sauce Recipe:
1/2 cup butter
2 cups white sugar
1 cup evaporated milk
Blend in a saucepan and bring to a boil.
Take off the heat and add:
2 tsp. vanilla
Spoon warm over serving pieces.
This sauce stores and reheats well, too.
Enjoy!