Tasty Thursday

Happy Thanksgiving! With cranberries readily available at the market, why not make cranberry cake? This luscious recipe is one of many sweet treats in the Ivy Bake Shoppe Cookbook by Martha Wolf.

Cranberry Cake

4-1/2 tbsp. butter

1-1/2 cups sugar

2 eggs

3 cups flour

3 tsp. baking powder

1-1/2 tsp. nutmeg

1-1/2 cups milk

1 (12-ounce) package cranberries (no need to defrost if frozen)

3 tbsp. grated orange or lemon peel

Cream Sauce

1-1/3-cups sugar

1 cup heavy cream

2/3 cup butter

In a mixing bowl, cream butter and sugar together until light; beat in eggs. Combine the flour, baking powder, and nutmeg. Add to the creamed mixture alternately with the milk. Stir in the cranberries and orange or lemon peel. Pour batter into a 9 x 13-inch greased glass pan. Bake at 325 degrees for 45 minutes, or until a toothpick inserted  in the center comes out clean.

While cake is baking, mix all the Cream Sauce ingredients together in a saucepan over medium-low heat, stirring until heated thoroughly. While cake is still hot, poke holes all over the top using a straw. Slowly pour the sauce over the cake, taking time to allow the sauce to be absorbed. Sweet and tart! Makes 12 to 15 servings.