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Cranberry Bundt Cake with Butter Sauce

Cranberry Bundt Cake with Butter SauceMoist and delicious Bundt cake with cranberries made even more festive with a creamy butter sauce. A perfect dessert for holidays and other celebrations. Here is an easy dessert recipe for Cranberry Bundt Cake with Butter Sauce.

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
Butter Sauce
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Slightly grease and flour a 10 inch Bundt pan.

In a medium bowl, mix together flour, baking powder and salt. Set aside.

Cream together 6 tablespoons butter and 2 cups sugar until light and fluffy. Add the flour mixture alternately with the evaporated milk and mix until incorporated. Fold in the cranberries. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile make the Butter Sauce. In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.

Generously pour butter sauce over Cranberry Bundt Cake. Serve cake slices with more sauce as desired.

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