Cranberry Cake with Warm Vanilla Butter Sauce
INGREDIENTS
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For the cake:
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4 cups fresh cranberries (a 12-oz bag is 3 cups)
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1 stick (1/2 cup) unsalted butter, softened
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2 cups sugar
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1 can (12-oz) evaporated milk
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4 cups flour, spooned and leveled
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2 teaspoons salt
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2 tablespoons baking powder
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For the sauce:
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2 sticks (1 cup) butter
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2 cups sugar
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1 cup cream
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2 teaspoons vanilla
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