Cranberry Sauce Redux or Best Cranberry Cake Ever!

I’m a baker. But, I’m also a cook. There’s no fancy reason for either. I like to eat, and it’s in my best interest to be able to make stuff I’ll personally enjoy. Side benefit, is that other people seem to enjoy the food I make too. Speaking of sides, I made cranberry sauce for Thanksgiving. None of that wiggly, jiggly stuff from a can at my house. Hey, if you like it, I love it, but I won’t serve it. Plus cranberry sauce is super easy to make; cranberries, sugar, good wine, savory herb of choice (I like thyme or rosemary), some orange or lemon peel, bring to a boil, let cranberries pop and bubble, cool, and voilá! Sauce cranberry! But I digress, this isn’t a cranberry sauce post; it’s a cranberry butter cake post. 

Cranberries.jpeg

 

As much as I love the sauce, I always wind up with extra left over, and am constantly thinking of ways to use it up. While I’m pondering, I pop it in the freezer. In the past, I’ve put the sauce on pancakes, yum, in muffins, double yum. This year, I thought it would be great in butter cake. The color is so pretty, and right on time for the winter holidays of Christmas and Kwanzaa, or whenever you want some cake. So here’s the deets. This is a basic 1-2-3-4 cake, which gets its name from the quantities of the main ingredients. It’s pretty forgiving, and takes well to additions, as long as you don’t over-beat it.

 

INGREDIENTS

1 c. Butter (room temperature)

2 c. Sugar

3 c. Flour (all purpose)

4 large eggs

 

1 tbs. Baking powder

3/4 tsp. Salt

1/2 tsp. Vanilla

3/4 c. Milk

1/2 c. Cranberry sauce

Preheat oven to 350F.

Cream butter, sugar, and salt in a mixer until light and fluffy. Add eggs one at a time at low speed speed until incorporated. Add flour and milk alternating, mixing also at low speed after each addition until incorporated. Then add about 1/2 cup of cranberry sauce.  Barely mix it together; you want swirls of color through your batter. Bake approximately 40-50 minutes until cake springs back when touched with a finger, or a skewer comes out clean when inserted. Dust with powdered sugar and cinnamon, or glaze with confectioners’ sugar and milk before serving.

C’est bon, no?!