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Cranberry Cake with Hard Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 90 reviews
  • Author: Diane
  • 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

Scale

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

  1. 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.
  2. Add Cranberries: Gently fold the fresh cranberries into the batter, ensuring they are evenly distributed without crushing them.
  3. 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.
  4. 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.
  5. 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.

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Find it online: https://savorytablerecipes.com/cranberry-cake-with-hard-sauce-recipe/