Cranberry Cake with a warm butter sauce

img_20160903_213252I was introduced to this traditional American Christmas bake by Laura, my professor’s wife; at the University of Missouri, while I was a grad student there. This one is a Christmas must have in most Midwest homes. It gives some much needed warmth on snowy white Christmas nights. Now that Christmas is around the corner, I made an egg-less version of the cake for my predominantly vegetarian family.


A. For the cake:
½ cup unsalted butter,
200gm condensed milk,
½ cup powdered sugar,
1tsp baking powder,
1 cup dried cranberries,
1 ½ cup plain flour.
B. For the warm butter sauce:
100 ml fresh cream (or tetra pack),
50gm salted butter,
1tbsp powdered sugar,
Seeds from ½ pod of vanilla.

A. For the cake:
1. Sift the baking powder and flour together and keep aside.
2. Toss cranberries in a tablespoon or so of the flour and keep aside.
3. Cream together butter, condensed milk and sugar with a blender until the mixture is light and aerated properly.
4. Fold in the flour mix and cranberries into this wet mix and combine gently.
5. Pour the mixture in a greased baking tin and bake at 180°C for 30minutes or till the toothpick comes out clean.
B. For the warm butter sauce:
1. Mix together all the ingredients in a bowl.
2. Place the bowl on a double boiler and keep mixing until all the ingredients combine properly to form a silky-smooth sauce.

Prepare the sauce just before the cake is served. The slight tang of the cranberries goes well with the subtle sweetness of the butter-cream sauce.


2 comments on “Cranberry Cake with a warm butter sauce

  1. BeaFreitas
    December 15, 2016



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This entry was posted on December 15, 2016 by in Recipes, Uncategorized and tagged , , , , , , , .
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