- 1 c sugar
- 3 Tbsp butter, room temperature
- 1 c milk
- 2 c cake flour
- 2 tsp baking powder
- pinch salt
- 1 tsp vanilla
- 2 c cranberries, cut in half (fresh is best or frozen)
- 1/2 c butter
- 1 c brown sugar
- 16 oz boiling water
- 2 Tbsp all-purpose flour
- juice of one lemon
- 1 tsp pure vanilla extract
Lemon Butter Sauce:
1Beat sugar and butter. Add vanilla.
2In a separate bowl, sift flour, baking powder, and salt together.
3Alternate adding flour and milk to sugar/butter mixture.
4Mix until combined.
5Fold in cranberries.
6Pour into a greased and floured square 8 or 9 inch pan.
7Bake in a 375 degree oven for 30 minutes.
8While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
9Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.