Cranberry Cake

Cranberry Cake
With A Cranberry Butter Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 45 minutes

  

Ingredients
1 box Betty Crocker white cake
3 eggs
1/3 cup oil
1 1/4 cup water
1 1/2 cups + 1 1/2 cups fresh cranberries
1 1/4 cup sugar
1/2 cranberry juice
1 stick butter + greasing
1 tsp flour for dusting

Cooking Tools
Spring form pan
Parchment paper
Large mixing bowl
Cooling rackMedium saucepan
Handheld strainer
Blender 

 

Directions
Preheat oven to 350 Degrees F. Prepare spring form pan by buttering and dusting with flour. Place round parchment cut out to the bottom of pan and butter.  In a large mixing bowl, whisk together cake mix, eggs, oil and water until well blended.  Fold into the batter 1 1/2 cups of cranberries.  Pour batter into the prepared spring form pan and bake in the oven for 45 minutes.  Check the cake using the toothpick in the center of the cake and it comes out clean.  Remove from oven and let cool completely on a cooling rack. While the cake is baking, In a saucepan add; 1 1/2 cups cranberries, sugar cranberry juice and butter.  Cook on medium low heat until for about 15 minutes, the cranberries will burst and cook down.  Cool cranberries for about 5 minutes, then place in blender until smooth.  Strain liquid with a hand held strainer to a bowl and let cool completely.  Once cake is cooled, remove from pan and flip upside down to a serving platter and peel off parchment paper.  This will give you a level surface for your Cranberry Butter Sauce.  Pour sauce starting at the center of the cake and let the sauce run off the edges of the cake.
Serves 8