Ingredients
3 tablespoons butter, softened1 cup sugar1 cup evaporated milk2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2 cups fresh or frozen cranberries, halvedBUTTER CREAM SAUCE:1/2 cup butter, cubed1 cup sugar1 cup heavy whipping cream1 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries.
Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake.
