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When I first saw this recipe for Aunt Shelly’s Fresh Cranberry Cake with Hot Butter Sauce, I knew I had to make it. There’s something wonderfully comforting about a homemade cranberry cake. We all love that warmth and cozy vibe from the oven aroma and it’s perfect for this time of year.

Don’t you love it when cake is warm from the oven? Especially when it’s topped with a rich, buttery sauce that melts right into every bite?

Below, you’ll discover why I chose Aunt Shelly’s Fresh Cranberry Cake with Hot Butter Sauce Recipe, how to make it and why it will be a favorite you’ll keep coming back to.

Fresh Cranberry Cake: A Dessert That’s Both Simple And Incredibly Delicious

Aunt Shelly’s Fresh Cranberry Cake is one of those recipes that feels like it belongs at a cozy family gathering, holiday table, or anytime you’re craving a dessert that’s both simple and incredibly delicious.

I love how it’s made with tart, fresh cranberries and finished with a warm hot butter sauce, this cake is sweet, comforting, and absolutely hard to resist.

Recently, I had to get a copy of the book, Farmhouse Christmas: Recipes and Crafts for a Cozy Homemade Holiday by Melissa Bahen and saw this and so many other delicious recipes. Of course, you can purchase it on Amazon just in time for the holidays.

I know you’ll love making Aunt Shelly’s Fresh Cranberry Cake with Hot Butter Sauce Recipe. The hot butter sauce is the perfect way to top this cake off. I can’t wait to try more recipes from Farmhouse Christmas.

Of course, since I love any recipe with cranberries, you need to check out another recipe on my website, Apple, Cranberry, Almond Cake Recipe.

If you are looking for a delicious holiday or any time of the year dessert, this Apple, Cranberry, Almond Cake Recipe is the one! More so, it’s easy, moist, and very delicious too. I especially love the combination of flavors and how easy it is to make. It’s not always easy to find a cake recipe that meets all the criteria.

Prep Time 15 minutes

Cook Time 45 minutes 40 seconds

Total Time 1 hour 40 seconds

Ingredients

• Makes 12 to 16 servings
• FOR THE CAKE
• 1 pound fresh cranberries
• 1/2 cup (1 stick) butter, softened
• 2 cups granulated sugar
• 1 (12-ounce) can evaporated milk
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• FOR THE HOT BUTTER SAUCE
• 1 cup (2 sticks) butter
• 2 cups granulated sugar
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Instructions

1.

Preheat the oven to 350°F. Butter and flour a standard
10-inch Bundt pan, or spray it well with nonstick baking spray that has flour
in it.


2. Pick through the cranberries and discard any that are
mushy.

3. In a large bowl with a hand mixer or in the bowl of a
stand mixer fitted with the paddle attachment, beat the butter and sugar until
fluffy.

With the mixer on low, slowly add the milk. Mix until combined


4. In a separate bowl, combine the flour, baking powder, and
salt. Add this mixture to the wet ingredients and mix until just combined.

5.

Stir in the cranberries by hand. The batter will be very
thick.

6. Spread the batter evenly in the prepared Bundt pan. Bake
for 50 to 60 minutes, until the cake is golden on top and a skewer inserted
into the center comes out clean.

If the top of the cake starts to get too brown
before the middle of the cake is done baking, lay a piece of foil lightly over
the top. This will prevent the top of the cake from getting darker while it
finishes baking.


7. Allow the cake to cool for 15 minutes in the pan, then
flip it over onto a cooling rack, remove the pan gently, and allow the cake to
continue cooling.


8. While the cake cools, make the hot butter sauce.

Melt the
butter in a small saucepan over medium heat. Add the sugar and heavy cream, and
whisk to combine. Cook the sauce until the sugar is dissolved and the sauce is
heated through, but don’t bring it to a boil. Remove from heat, stir in the
vanilla, and serve.

Notes

NOTES:

You can get the book on Amazon here:
In a pinch, you can use whole, frozen cranberries, which
most grocery stores carry all year.

Everything is the same except the baking
time, which will be longer with the frozen cranberries. Bake for the original
50 to 60 minutes, then check for doneness. Add more baking time in 5-minute
increments, checking for doneness after each additional interval.

Nutrition Information

Yield

Serving Size

The Book And Author

MELISSA BAHEN started Lulu the Baker in 2008, a popular online source for recipes, projects, and snapshots of modern country life. Since then, she has published Scandinavian Gatherings, Farmhouse Weeknights and Farmhouse Weekends.

Her modern farmhouse kitchen has appeared in Rachael Ray Everyday, Better Homes & Gardens, Belong Magazine, Taproot Magazine, Eugene Magazine, and Cloth Magazine.

She is a recipe and project developer for online brands, including Canada Dry, Albertsons, Hidden Valley Ranch, and many more. She lives with her husband, four children, and many animals on her farm near Pleasant Hill in western Oregon.

Recipe excerpted from Farmhouse Christmas: Recipes and Crafts for a Cozy Homemade Holiday by Melissa Bahen. Photographs by Melissa Bahen. Reprinted by permission of Gibbs Smith Books.

Moreover, words can’t express how much I love this Aunt Shelly’s Fresh Cranberry Cake with Hot Butter Sauce Recipe.

The hot butter sauce seals the deal and makes it so moist and flavorful. I hope you make this recipe soon because I know you’ll love it as much as I do. Don’t forget to head over to Amazon and grab a copy for you and loved ones.

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