A couple weeks ago, sister Margaret sent me this text message:
“Didn’t mom make a cranberry cake with a rum or vanilla sauce? But it isn’t in the cookbook?”
Hmmmm. Back in the deep recesses of my mind, I had a vague recollection of such a dessert, but had no idea where Margaret would find such a recipe if it wasn’t in the “Mixing & Musing Cookbook.” I’m sure DotMom published it in her column and likely made it for a holiday bridge gathering when I was a young girl or teen, but back in those days cranberries weren’t on my approved eating list. (Yes, I was a bit pickier in my younger years!)
But as soon as Margaret conjured up an image of that cake now, I started to imagine how it would taste. So when she found a cranberry cake recipe that she was sure was THE ONE, I insisted that she send me the recipe. Margaret not only did that, but she sent photos of the finished product, along with rave reviews from the guest to whom she had served it.
Those reviews were so good, in fact, that she is whipping up another one for a Thanksgiving gathering tomorrow. It might be too late to make for your Thanksgiving get-together, but this is a dessert appropriate for the entire upcoming holiday season. It will certainly be on our table at some point, as I am salivating just looking at Margaret’s pictures.
Cranberry Cake with Butter-Rum Sauce
2 cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh cranberries
1 cup milk
3 tablespoons butter, melted
For the sauce:
½ cup butter
1 cup granulated sugar
¾ cup whipping cream
1 teaspoon rum flavoring
Preheat oven to 350 degrees. Spray 8-inch square baking pan with cooking spray; set aside
Sift together the flour, sugar, baking powder and salt. Add the cranberries, milk and melted butter; mix well. Pour into prepared pan. Bake for 45 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool.
Meanwhile, make the sauce. Melt the butter in a saucepan; add the sugar and cream. Bring to a boil and cook for 1 minute. Stir in the rum flavoring.
To serve, cut cake into squares and spoon the warm sauce over the top.
Makes 9 servings.