This was one of my contributions to Thanksgiving dinner this year at my in-laws. It was a hit! I'd highly recommend making this just a couple hours before serving, if possible, and make the sauce at the very last minute.
Ingredients for the cake:
2 1/2 c. flour, divided
2 tsp. baking powder
Pinch of ground cinnamon
Pinch of ground allspice
Pinch of salt
3 Tblspoons butter, softened
1 c sugar
2 eggs
1 c milk
2 c fresh, whole cranberries
1/2 c walnut pieces
For the sauce:
1/2 c granulated sugar
1/2 packed light brown sugar
1/2 cup butter
1 c. heavy cream
Preheat oven to 350 degrees.
To prepare the cake, place 2 cups of flour, the baking powder, cinnamon, allspice and salt in a mixing bowl and set aside. In separate bowl, cream together the butter and sugar (can use electric mixer). Add the eggs one at a time and beat in. Alternately add the milk and the flour mixture in increments, while the mixer runs.
Place the cranberries and walnuts in a bowl and toss with remaining 1/2 cup flour and fold into the batter (do not add the excess flour). I sifted the extra flour off before adding it to the batter.
Butter or grease a 9-inch cake pan or baking dish and pour the batter in.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
To prepare the sauce, place all ingredients in a large saucepan and bring to a boil. Stir well. (This only takes a few minutes, so it could be done just prior to serving)
Place slices of the warm cake on serving plates and pour the sauce over. Any extra sauce can be stored in the refrigerator and warmed in the microwave.
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