Cranberry Cake With Warm Butter Sauce

• 3 cups Flour
• 4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Butter
• 1-1/2 cup Sugar
• 1-1/2 teaspoon Vanilla
• 1-1/2 cup Milk
• 3 cups Chopped Fresh Cranberries
• 3/4 cups Butter
• 1-1/4 cup Sugar
• 3/4 cups Evaporated Milk Or Heavy Cream

1. Preheat oven to 400 F.
2. Combine the first 3 ingredients (flour through salt) in a medium bowl, set aside.
3. Cream together butter, sugar and vanilla in a large bowl. Add portions of the flour mixture into the creamed mixture, alternately with the milk. Beat after each addition.
4. Stir in cranberries then spread into a greased 9x13 pan. Bake for 30-40 minutes or until golden and the top springs back.
5. Combine remaining ingredients (butter through evaporated milk) in a saucepan and bring to a boil over medium heat, stirring constantly with wire whisk. Simmer for 2 minutes then remove from heat and serve warm over cake. Yummy!
6. Note: If using a bundt pan, heat oven to 375 F and bake for 1 hour. Then remove it from the oven and wait 20 minutes before removing from pan and adding the sauce.

flour, baking powder, salt, butter, sugar, vanilla, milk, fresh cranberries, butter, sugar, milk

Taken from tastykitchen.com/recipes/desserts/cranberry-cake-with-warm-butter-sauce/ (may not work)