Hi, my name is Claire and I waste a horrific amount of food.
My poor Printz recently had the unpleasant task of going through multiple bags of garbage to look for something important (unsuccessfully, so even more depressing). He discovered that I throw away a lot of food and asked me to try to be less wasteful.
So when I discovered that a bag of cranberries in my crisper drawer was on the brink of spoiling, I did the right thing. I baked this fabulous cake.
This cake is unforgettable. If you are looking to make an impression, this cake will do that for you. I made it when I was maybe 16 or 17 years old and hadn’t made it since, but I could still recall the incredible butter glaze.
Butter and sugar get creamed. Strangely enough, this is an eggless cake.
Dry ingredients and evaporated milk bring the batter together. Jewel-like cranberries get folded in.
It comes out looking pretty enough to eat immediately. Don’t.
While the cake is cooling, the real magic happens.
Butter, sugar, vanilla, and heavy cream are stirred together and boiled for 10 minutes. The result is a glaze/sauce that will blow your mind. You might detect a slight caramel-like flavor.
The sauce needs to be warm. Go ahead and slice yourself a big piece of cake. If your husband/significant other/roommate/neighbor is around, cut two.
Drizzle the still-warm butter glaze generously over them.
Amazing. Utterly decadent. You’re welcome.
Cranberry Cake with Warm Butter Glaze
Recipe adapted from Allrecipes
Makes one bundt cake
- 6 tablespoons unsalted butter, at room temperature
- 2 cups white sugar
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups evaporated milk (Note: since evaporated milk typically comes in a 12 oz. can, I use regular 2% milk to make up the difference.)
- 1 (12 oz) package fresh cranberries
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup white sugar
Preheat oven to 325 F. Grease and flour a bundt cake pan. Rinse the cranberries and discard any spoiled ones.
Sift together flour, baking powder, and salt, and set aside. In a large mixing bowl with electric mixer, cream together 6 tbsp. butter with 2 cups sugar until light.
On low speed, gradually add in the flour mixture and milk, alternating between the two until the batter is completely mixed. Use a spatula or spoon to fold in the cranberries. Pour batter into prepared cake pan.
Bake for 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack.
While the cake cools: Mix together butter, sugar, vanilla extract, and heavy cream in a small saucepan over medium heat. Bring mixture to a boil and then reduce heat. Simmer for 10 minutes, stirring frequently.
Drizzle slices of cake with warm butter glaze and serve. Glaze can be stored in the refrigerator and reheated as needed.