CRANBERRY HOLIDAY CAKE

CRANBERRY HOLIDAY CAKE

2 tsp. baking powder
2 c. unsifted flour
1 c. sugar
1/2 tsp. salt
2 1/2 c. whole, raw cranberries
1 c. milk
3 tbsp. melted butter
Butter sauce

Sift together baking powder, flour, sugar and salt. Add
cranberries. Mix well. Combine milk and butter. Add milk
all at once to dry ingredients. Mix well by hand. (Don't
use electric mixer.)

Bake in greased pan, 9 x 13 inches in oven preheated to 375
degrees about 40 minutes or until wooden toothpick inserted
in center comes out clean. (Cake will not rise as high as
conventional cakes.) Cut cake in squares with sharp knife.
Serve at room temperature with warm butter sauce. 8 to 10
servings.

BUTTER SAUCE:

1 stick (1/2 c.) butter
1 c. sugar
3/4 c. whipping cream, unwhipped

Combine butter, sugar and unwhipped cream. Bring to full
boil. Boil 3 minutes, stirring constantly, or until
slightly thickened. Serve warm over Cranberry Holiday Cake.



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