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CRANBERRY PUDDING CAKE Serves 12
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INGREDIENTS
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

For the Butter Sauce
1 cup butter
2 cups sugar
cream.

PREPARATION

Preheat oven to 325 degrees F (165 degrees C).

Mix together the flour, baking powder and salt and set aside.

Grease and flour a 10 inch pan.

In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture pouring the milk slowly.

Stir in the cranberries and pour batter into prepared pan.

Pop into the preheated oven for approximately 50 minutes. Insert a toothpick into the center, – it should come out clean, or else bake for another 10-15 minutes.

Let it cool in pan for 10 minutes, then turn out onto a wire rack.

Just before serving, combine the butter sauce ingredients in a saucepan. Bring them to a boil and then reduce heat to simmer for about 10 minutes. Remove from heat and stir in the vanilla.

Serve fat slices of cake, generously covered with hot butter sauce.
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