The sweet butter sauce really balances this homemade cranberry cake! A perfect Christmas dessert!

Old Fashioned Cranberry Christmas Cake

During my early blogging years, a mom of young ones was very upset about the time it took to make my Mom’s Soft Christmas Cutout Sugar Cookies. She left a very nasty comment on the recipe saying she wasn’t expecting to have to chill the dough, her little ones were upset because they wanted instant gratification, and basically she is never making one of my recipes again.

As someone who was just starting to get feedback from the public on my recipes, I wasn’t prepared for the negativity. I was hurt, upset, and offended. The directions clearly said you would have to chill the dough, it shouldn’t have come as a surprise.

I decided to try empathizing with her because I had a little one myself at that time. It’s hard to think straight in that season of life, perhaps she was overwhelmed trying to make Christmas memories. I also wanted to make sure something like that never happened again.

Even though it was my Mom’s recipe, I had gotten the recipe from my Grandma. After talking to my Mom about the discouraging feedback I had received, she said she never chills the dough! I was pleasantly surprised! I updated the recipe instructions to avoid that happening again with that recipe, and I am now even more clear than before about any additional time my recipes may require.

The experience was a reminder that each baker has their own style. Some may like a thick pie crust, some might like a thin one, and some may not like pie at all! That’s me! If you want to be successful at baking, let loose! In the words of my husband, everything will be fine.

If you like cranberries, you might like Cranberry Sauce, Cranberry Relish, the Best Cranberry Muffins, Cranberry Christmas Cake, or this Cranberry Bundt Cake with Butter Sauce!

What You’ll Need for the Cake:

• 1/2 cup Butter, Softened
• 2 cups Sugar
• 1 (12 oz) can Evaporated Milk
• 4 cups Flour
• 2 tsp Salt
• 2 tbsp Baking Powder
• 4 cups Fresh Cranberries

And the Butter Sauce:

• 1 cup Butter
• 2 cups Sugar
• 1 cup Heavy Cream
• 2 tsp Vanilla

How to Make Cranberry Bundt Cake

• Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray and set aside.
• In a large bowl, beat together 1/2 cup softened butter and 2 cups sugar until smooth and fluffy. Mix in 1 (12 oz) can evaporated milk until combined.
• In another bowl, whisk together 4 cups flour, 2 tsp salt, and 2 tbsp baking powder.
• Beat dry ingredients into the wet until well mixed.
• Fold in 4 cups fresh cranberries.
• Sprinkle a little flour all over the inside of the pan and shake until thinly covered. Dump any remaining flour.
• Spoon batter evenly into the pan.
• Bake for 40-50 minutes. The cake is done when it’s golden brown and a toothpick inserted into the middle comes out clean.
• When done, cool on a rack for 10 minutes, then transfer to a plate.

And the Butter Sauce:

• In a small sauce pan, melt 1 cup butter over medium heat. Stir in 2 cups sugar and 1 cup heavy cream. Heat until sugar is melted and sauce is warm. Don’t let it boil. Remove from heat and stir in 2 tsp vanilla.
• Serve warm sauce over each slice of cake.

More Christmas Recipes:

• Peppermint Bark
• Gingerbread Cookies
• Best Soft Christmas Cutout Sugar Cookies
• Crock Pot Christmas Crack
• Christmas Peanut Butter Blossoms
• Reindeer Graham Crackers
• Santa’s Peanut Butter Cookie Bars
• Peanut Brittle
• Christmas Crack
• Sugar Cookie Fudge
• Mini Pecan Pies
• Gingerbread Cookie Bars

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Yield: 12

Cranberry Bundt Cake with Butter Sauce

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Cranberry Bundt Cake with Butter Sauce, the sweet butter sauce really balances this homemade cranberry cake! A perfect Christmas dessert!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Cake

• 1/2 cup Butter, Softened
• 2 cups Sugar
• 1 (12 oz) can Evaporated Milk
• 4 cups Flour
• 2 tsp Salt
• 2 tbsp Baking Powder
• 4 cups Fresh Cranberries

Butter Sauce

• 1 cup Butter
• 2 cups Sugar
• 1 cup Heavy Cream
• 2 tsp Vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray and set aside.
2. In a large bowl, beat together softened butter and sugar until smooth and fluffy. Mix in evaporated milk until combined.
3. In another bowl, whisk together flour, salt, and baking powder.
4. Beat dry ingredients into the wet until well mixed.
5. Fold in fresh cranberries.
6. Sprinkle a little flour over the inside of the pan and shake until thinly covered. Dump any remaining flour.
7. Spoon batter evenly into the pan.
8. Bake for 40-50 minutes. The cake is done when it's golden brown and a toothpick inserted into the middle comes out clean.
9. When done, cool on a rack for 10 minutes, then transfer to a plate.