Cranberry POP Cake

Not too sour, not too sweet! Just perfect!

Cranberry Pop Cake

6T butter, room temp
2c sugar
4c flour
1t salt
4t baking powder
2c Evaporated milk
1 ½ bags fresh cranberries
Preheat oven to 350

Cream butter and sugar together until mixed well. Stir in salt and baking powder. Gradually add flour and milk, alternating, ending with flour. Fold in cranberries (You do not have to use them all, just until you think there is a fair amount in batter).

Pour into a greased Bundt pan and bake for 40 – 60 minutes. Check center to see if it is set about five minutes before time is up. Depending on the thickness of your bundt pan, cake may cook faster.

Cool cake and then flip onto a flat plate. Serve with warm butter sauce if desired.

Hot Butter Sauce

2 cubes butter
2 cups sugar
1c heavy cream
2t Real vanilla

Melt butter over medium heat. Stir in sugar to dissolve, add heavy cream and stir well. Simmer 10 minutes, stirring often and making sure not to scorch butter or cream. Add vanilla and mix. Serve warm over pop cake.

If there would have been more room on my cake stand, I would have decorated the bottom edge of the cake with cranberries as well.

Thanks to Elizabeth Parmley for this fabulous recipe!