Cranberry Caramel Cake
Cake:
1 cup sugar
3 tbsp butter
2 cups flour
1 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups fresh cranberries
1/2 cup chopped pecan, optional
Sauce:
1 cup light brown sugar
1 cup butter, not substitutes
1 cup granulated sugar
2 cups heavy whipping cream
Cake: Cream butter and sugar; add milk alternately with sifted dry ingredients.
Stir in whole cranberries, which have been washed, drained, and lightly floured.
Add pecans if desired. Pour into a greased and floured 7 1/2 x 11 3/4
rectangular Pyrex dish. Bake in a moderate oven until done, or about 25 to 30
minutes at 350 degrees. Serve warm with caramel sauce. Note: this cake does not
contain eggs.
Caramel Sauce: Combine all ingredients in a 2 quart saucepan. Bring to a boil;
stir well; serve warm over warm cake. Refrigerated caramel sauce keeps
indefinitely when refrigerated.