Drenched Cranberry Cake
Shared by Lori (AllthatSplatters)
Source: Very Cranberry , copyright 2003.
This cake is wonderful with rhubarb too.
2 cups all-purpose flour
1 cup sugar
2-1/2 tsp. baking powder
3 Tblsp. vegetable shortening, melted
2/3 cup milk
2 cups fresh or frozen cranberries
1/2 cup (1 stick) unsalted butter
1 cup sugar
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise
Preheat the oven to 350° F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce.