Hello Dear All,
Hope you had a wonderful Christmas and a nice New Year’s Eve!
Each New Year – new goals, new dreams, new achievements!
I wish you this year be saturated and successful!
Happy New Year 2015!
I had rather long break from work and blogging, doing not much apart from enjoying myself, having lazy days, watching films, seeing friends, reading my newly received Christmas books (mainly cookery ones :), baking, cooking delicious food and absorbing the festive period. I sincerely hope you did the same, because most of it is a luxury for us in our busy modern life, something we don’t do enough but we would all benefit from it.
I also know that for many of you all holidays are gone by now, but a few members of my family and some of my friends are still looking forward to Orthodox Christmas
, which falls on January 7th. By any means, it is another reason to bake a cake.
I make this cake quite often in during the year, beginning from late autumn (Thanksgiving), through the Christmas, New Year’s Eve. This absolutely delicious bundt cake with creamy velvety texture, sharp fresh cranberries and hot butter sauce is perfect for any occasion.
CRANBERRY PUDDING CAKE
85 g butter
250 g sugar
450 g plain flour
3 teaspoons baking powder
1 teaspoon salt
1 can condensed milk
1 package cranberries (about 300 g)
For the hot sauce:
200 g butter
200 g sugar
200 g double cream
1 teaspoon vanilla extract
2 tablespoons rum (optional)
1. Preheat the oven to 170C. Grease and flour a 10 inch bundt tin. Mix together the flour, baking powder and salt. Set aside.
2. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the flour mixture alternatively with the condensed milk. Stir in the cranberries. Pour batter into prepared tin.
3. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out carefully onto a wire rack and cool completely.
4. Meanwhile the cake is cooling, prepare the hot butter sauce, simply by melting the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 2 tablespoons rum. Pour the warm sauce over each slice of pudding cake before serving.
(Please note: the biscuits on the photos are only for decoration purposes, they are not included in the recipe 🙂