Cranberry Cake with Butter Sauce
Servings: 1 9x13 Pan
Ingredients
- 3 Tablespoons pastured butter
- 1 cup palm sugar or other natural sugar
- 1/2 cup organic evaporated milk
- 1/2 cup water
- 2 cups flour einkorn flour is my favorite these days, read why here: Could this be the answer to the gluten sensitivity epidemic?
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 2 cups raw cranberries I wonder how dried cranberries would be? You could also try adding blueberries for more color.
Hot Butter Sauce:
- 1/2 cup pastured butter
- 2 cups palm sugar or other natural sugar
- 1 cup organic evaporated milk
- 2 teaspoons vanilla
Instructions
- Cream butter and sugar, stir in milk, water, flour, salt and soda together, I use my Bosch. Fold in berries by hand. Pour into a 9×13 buttered baking dish. Bake at 350° for 35 minutes or until cake is golden and springy on the top. Bring sauce ingredients to boil in saucepan and serve warm over the cake.
- Note that the top picture shows the cake in a cast iron pan, but you'd have to adjust the cake amounts depending on the size. The amounts here are for a 9×13 pan.