This cake has been a Christmas tradition for many years at our neighborhood progressive dinner. The dessert course is always at our house, and one year I tried something different for dessert, and there was a revolt! So, last night we had our party and the Cranberry Cake was there once again. It's officially Christmas!! The cake is VERY low fat and a little tart, but the sauce is very HIGH fat and sweet and together the are delicious! 
Christmas Cranberry Cake
Cake:
3 TBSP butter
1½ c sugar
1½ c milk
3 c flour
4 ½ tsp baking powder
A dash of salt
18 oz (1 ½ bags) fresh cranberries
Sauce:
2 cubes butter
2 c sugar
1 c heavy cream
1 tsp vanilla
Cake: Cream butter and sugar, then add milk and mix together. Wisk together flour, baking powder and salt and add to mixture. Fold in cranberries. Bake in greased bunt pan at 350 degrees for 50-55 minutes. Let cake cool for 5 – 10 minutes then remove from bundt pan. Let cool and top with sauce
Sauce: Melt butter and add other ingredients until sugar is dissolved. Do not boil.
Christmas Cranberry Cake
Cake:
3 TBSP butter
1½ c sugar
1½ c milk
3 c flour
4 ½ tsp baking powder
A dash of salt
18 oz (1 ½ bags) fresh cranberries
Sauce:
2 cubes butter
2 c sugar
1 c heavy cream
1 tsp vanilla
Cake: Cream butter and sugar, then add milk and mix together. Wisk together flour, baking powder and salt and add to mixture. Fold in cranberries. Bake in greased bunt pan at 350 degrees for 50-55 minutes. Let cake cool for 5 – 10 minutes then remove from bundt pan. Let cool and top with sauce
Sauce: Melt butter and add other ingredients until sugar is dissolved. Do not boil.
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