Here’s another much-requested recipe. It’s so simple you don’t need the step-by-steps. Also, that means you can have the recipe quicker, and you don’t have to wait for me to make it and photograph it!
This butter sauce is ALSO amazing on ice cream, which is how my dad Jim prefers to enjoy this dessert. Once, he was sneaking some ice cream in the middle of the day.
He went into Helen’s industrial size fridge (that is organized in a special manner only understood by her) and took out a jar with a yellow buttery-looking sauce. He heated some of the sauce up and poured it over a huge bowl of ice cream. Pretty satisfied that he had navigated the fridge successfully, he took a huge bite…
And immeditaly spit it out.
He had doused his ice cream in a garlic butter sauce Helen uses on her dill potatoes.
From Helen
He’s not supposed to be having ice cream before breakfast…
Anyway 🙂
Here is another recipe I cut out of the farm newspaper we subscribe to. This is a farm guest favorite. We even had a hunter once who flew in on his own airplane from the east coast. He said it was the best dessert he had ever had.
Cranberry Cake with Hot Butter Sauce
Ingredients
Cake
- 2 tbsp butter, softened
- 1 cup white sugar
- 2 tsp vanilla
- 2 cups sifted flour
- 3 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 cup whole raw cranberries
Butter Sauce
- ½ cup butter
- 1 cup sugar
- ½ cup half n' half
Instructions
Cake
- Preheat the oven to 350 degrees.
- In a medium bowl, whip the butter and sugar together until creamed.
- Add vanilla and mix in.
- In another medium bowl, combine flour, baking powder, and salt.
- Add dry ingredients to creamed mixture while also adding milk. Stir until combined.
- Gently fold in cranberries. You don’t want to over mix this batter or the cake will get heavy or tough.
- Pour batter into either an angel food cake pan or a bunt cake pan that is greased. It will only fill a quarter of the pan.
- Bake for 35 to 45 minutes or until a knife inserted comes out clean.
Butter Sauce
- Melt the butter in a saucepan over medium heat.
- Whisk in sugar.
- Add half n’ half.
- Simmer for 3-4 minutes, stirring continuously. Don’t rush this step or you’ll have hard candy. I have to pay attention to this one.
- Serve hot over a piece of cake and a scoop of vanilla ice cream.