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Friday, March 26, 2010

Cranberry Cake with Golden Sauce


This is late in posting, but here's a good recipe for cranberry season, originally from a Betty Crocker cookbook.

CRANBERRY CAKE
2 c flour
1 1/4 c turbinado sugar
1 c milk
2 T ghee
2 t baking powder
1 t non alcohol vanilla
1/2 t salt
2 heaping T yogurt
2 c fresh cranberries, all stems removed

1. If using whole wheat flour, mix the dry ingredients together and whisk in the ghee( If using white flour or a combination of white and whole wheat, mix the sugar and ghee together first, then add the other wet ingredients. Then add this to the dry ingredients).
2. In a separate bowl, mix the yogurt, vanilla and milk together, then stir all into the dry ingredients.
3. Fold in the cranberries.
4. Pour into a greased baking tray half full. Bake at 350 degrees for about 40-50 min or until done (lightly browned on top and edges and center is rather firm).
Allow the cake to cool. Cut it into slices and pour on generously the following:

THE GOLDEN SAUCE:
1/2 c sugar
1/2 c half & half
1/2 c butter
1/2 t vanilla
Combine all ingredients and heat just until the butter has melted.



There may initially appear to be more sauce than cake, but the cake will slowly absorb it all. Keep adding until its all poured on.