Cranberry Christmas Cake

This recipe, from Mary Wiemiller of Winsted, won second place in the dessert competition of a bake sale at Holy Trinity Catholic Church during the 1998 Winsted Winter Festival:


3 T butter

1 cup sugar

2 cups flour

1 cup milk

3 tsp. baking powder

1/4 tsp. salt

Mix together. Add 3 cups fresh cranberries. Pour into small, greased bundt pan and bake 40-50 minutes at 350°. Let stand 10 minutes in pan before turning on to serving plate.

Butter sauce

1 cup sugar mixed with 1 T. flour. Add 1/2 cup butter and 1/2 cup half and half. bring to boil quickly, stirring constantly. Slice cake and ladle warm butter sauce over each slice before serving. Serve warm.

Serves 12. Can be made ahead of time and frozen.

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