If you’re looking for a charming dessert that bursts with flavor and tradition, this Cranberry Cake with Hard Sauce Recipe is just the thing to brighten your table. Picture a moist, tender cake dotted with tart cranberries, perfectly balanced by a luscious, rich hard sauce that melts in your mouth. It’s an irresistible combination that effortlessly weaves classic holiday vibes with everyday indulgence, making it a beloved favorite to share with friends and family no matter the season.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating a fantastic cranberry cake with a velvety hard sauce. Each plays a crucial role — from the tang of fresh cranberries to the creamy depth of melted butter — ensuring your dessert has just the right balance of flavor, texture, and color.
- 5 Tbsp unsalted butter (melted): Adds moisture and richness to the cake batter for a soft crumb.
- 1-1/4 cups granulated sugar: Provides sweetness that complements the tart cranberries perfectly.
- 1 Tbsp vanilla extract: Infuses warm, aromatic notes that elevate the overall flavor.
- 2-1/2 cups all-purpose flour: The foundation that gives the cake structure and tenderness.
- 1/2 tsp kosher salt: Enhances all other flavors without standing out on its own.
- 1-1/4 cups whole milk: Adds creaminess and helps achieve the perfect cake batter consistency.
- 2 Tbsp cornstarch: Keeps the cranberries suspended evenly, preventing sinking during baking.
- 2-1/2 cups fresh cranberries: Bring vibrant color and their signature tartness; frozen works in a pinch.
- 1 cup unsalted butter (for hard sauce): The base that gives the sauce its buttery smoothness.
- 1-2/3 cups granulated sugar (for hard sauce): Sweetens and thickens the sauce to a perfect spreadable texture.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and balances the sugar’s sweetness.
How to Make Cranberry Cake with Hard Sauce Recipe
Step 1: Prepare the Cake Batter
Start by melting the 5 tablespoons of unsalted butter and letting it cool slightly. In a large bowl, mix the sugar, vanilla extract, flour, salt, and cornstarch. Slowly incorporate the milk and melted butter to form a smooth batter. The cornstarch is the secret here—it helps keep those cranberries from sinking and ensures an even, beautiful distribution throughout.
Step 2: Add the Cranberries
Gently fold in the fresh or frozen cranberries into the batter. The cranberries will add delightful bursts of tartness in every bite, giving the cake its festive charm. Make sure to handle them lightly so they don’t get crushed and bleed too much juice into the batter, which might alter the texture.
Step 3: Bake the Cake
Preheat your oven to 350°F (175°C) and grease or line your baking pan. Pour the batter evenly and bake for around 35 minutes. Keep an eye on the cake in the final minutes; it’s done when a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached. Let the cake cool completely before moving on to the hard sauce.
Step 4: Make the Hard Sauce
While the cake cools, combine the 1 cup unsalted butter and 1-2/3 cups granulated sugar in a saucepan over medium-low heat. Stir continuously until the sugar dissolves and the butter melts into a smooth, creamy mixture. Gradually add the heavy cream and whisk until the sauce becomes thick and silky. This luscious topping is what really takes the cake from delightful to unforgettable.
How to Serve Cranberry Cake with Hard Sauce Recipe
Garnishes
Sprinkle the top of your cake with powdered sugar or a handful of fresh cranberries for an extra festive look. A few fresh mint leaves add a lovely pop of green and a hint of freshness that pairs beautifully with the rich hard sauce.
Side Dishes
Serve your cranberry cake alongside a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. For an adult twist, a splash of spiced rum or a glass of crisp white wine works wonderfully as a complementary pairing.
Creative Ways to Present
Slice the cake into neat squares and serve it on rustic wooden boards for a cozy holiday vibe. For an elegant touch, drizzle the hard sauce over individual plates and artfully position each slice on top. Small ramekins of extra hard sauce on the side let guests customize their servings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cranberry cake stored in an airtight container at room temperature for up to two days to maintain its moist texture. If your kitchen is warm, refrigeration is best, but bring the cake back to room temperature before serving to enjoy the full flavor.
Freezing
You can freeze the cake either whole or sliced. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen cake stays fresh for up to three months. Defrost it overnight in the fridge before enjoying.
Reheating
Warm slices slightly in the microwave for about 15-20 seconds or gently reheat in a low oven to bring back that fresh-baked softness. Add a spoonful of hard sauce just before serving to recreate the perfect balance of warm cake and cool, creamy topping.
FAQs
Can I use frozen cranberries instead of fresh in the Cranberry Cake with Hard Sauce Recipe?
Absolutely! Frozen cranberries work well, just be sure not to thaw and drain them too much to avoid excess moisture in your batter. They maintain their tart flavor and vibrant color beautifully.
Is there a substitute for cornstarch in the recipe?
If you don’t have cornstarch, you can use an equal amount of all-purpose flour or arrowroot powder. The goal is to help the cranberries stay suspended evenly in the batter, so any mild thickener will do.
Can I make the hard sauce ahead of time?
Yes, you can prepare the hard sauce a day in advance and store it in the fridge. Before serving, gently warm and whisk it to restore its smooth texture; if too thick, add a splash of cream or milk.
How long does the hard sauce keep once made?
Stored in an airtight container in the refrigerator, the hard sauce will keep well for up to one week. Stir well before using each time as it may separate slightly.
Is this cake gluten-free or can it be adapted to be?
The original Cranberry Cake with Hard Sauce Recipe uses all-purpose flour, so it is not gluten-free. However, it can be adapted using gluten-free baking flour blends that substitute 1:1 for regular flour. Just be sure your blend contains xanthan gum for proper texture.
Final Thoughts
This Cranberry Cake with Hard Sauce Recipe is one of those timeless treats that never fail to deliver comfort and joy. Whether for holiday celebrations or simply a cozy weekend bake, the bright cranberries paired with that silky hard sauce are sure to win hearts. Trust me, once you’ve tried this one, it’s going to become your go-to dessert to share with everyone you love. Give it a whirl—you won’t regret it!
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Cranberry Cake with Hard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cake with Hard Sauce is a delightful dessert perfect for the holiday season or any special occasion. The moist cranberry-studded cake is complemented by a rich, buttery hard sauce that adds a luscious, creamy contrast to the tart berries. The cake combines the subtle sweetness of vanilla and sugar with the fresh zing of cranberries, delivering a balanced and flavorful treat.
Ingredients
Cake Ingredients
- 5 Tbsp unsalted butter (melted)
- 1–1/4 cups granulated sugar
- 1 Tbsp vanilla extract
- 2–1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1–1/4 cups whole milk
- 2 Tbsp cornstarch
- 2–1/2 cups fresh cranberries (can use frozen cranberries)
Hard Sauce Ingredients
- 1 cup unsalted butter
- 1–2/3 cups granulated sugar
- 1 cup heavy cream
Instructions
- Prepare the Batter: In a large mixing bowl, combine the melted unsalted butter and 1-1/4 cups granulated sugar until well blended. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, kosher salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients alternately with the whole milk, mixing just until smooth and combined.
- Add Cranberries: Gently fold the fresh cranberries into the batter, ensuring they are evenly distributed without crushing them.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or similar-sized pan. Pour the batter into the prepared pan, spreading it evenly. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Hard Sauce: While the cake is baking, place 1 cup unsalted butter, 1-2/3 cups granulated sugar, and 1 cup heavy cream in a medium saucepan over medium heat. Stir continuously until the sugar dissolves completely and the mixture thickens slightly, forming a smooth sauce. Allow the sauce to cool slightly; it will firm up as it cools to a spreadable consistency.
- Serve: Once the cake has cooled slightly, serve slices topped with generous spoonfuls of the hard sauce for a rich, creamy complement to the tart cranberry cake.
Notes
- Fresh cranberries provide the best texture, but frozen cranberries work well if thawed and drained.
- Ensure not to overmix the batter to keep the cake tender.
- The hard sauce can be made ahead and refrigerated; rewarm gently before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The cake is best enjoyed within two days for optimal freshness.
