Ultimate Cranberry Pudding Cake

Photo of Ultimate Cranberry Pudding Cake by Lisa Kreft


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 major cream
1 teaspoon vanilla extract
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Preheat oven to 325 levels F (165 levels C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream alongside one another the 6 tablespoons butter and 2 cups sugar right up until light and fluffy. Defeat in the flour combination alternately with the evaporated milk. Stir in the cranberries. Pour batter into organized pan.

To make the Incredibly hot Butter Sauce: In a saucepan, blend 1 cup butter, 2 cups sugar, and cream. Deliver to a boil around medium heat, lessen heat and enable simmer for 10 minutes. Clear away from heat and stir in vanilla. Serve slices of cake generously protected with sizzling butter sauce.

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