Cranberry Cake with Hard Sauce Recipe

Introduction

Delight in the cozy flavors of Cranberry Cake with Hard Sauce, a perfect treat for festive gatherings or comforting dessert moments. This moist cake bursts with tart cranberries and is topped with a rich, creamy sauce that elevates every bite.

Ingredients

• 5 tablespoons unsalted butter, melted
• 1¼ cups granulated sugar
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1¼ cups whole milk
• 2 tablespoons cornstarch
• 2½ cups fresh cranberries (can use frozen)
• 1 cup unsalted butter (for hard sauce)
• 1⅔ cups granulated sugar (for hard sauce)
• 1 cup heavy cream (for hard sauce)

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: In a large bowl, combine the melted butter, sugar, vanilla extract, flour, salt, milk, and cornstarch. Use an electric mixer to mix for 2–3 minutes until smooth.
3. Step 3: Gently fold in the cranberries, stirring just enough to distribute them evenly through the batter.
4. Step 4: Pour the batter into a 2-quart casserole dish that has been sprayed with non-stick cooking spray.
5. Step 5: Bake for 30 minutes, or until the cake is set and the top is lightly browned.
6. Step 6: While the cake bakes, prepare the hard sauce. In a small saucepan over medium-low heat, combine the butter, sugar, and heavy cream. Stir occasionally until the butter melts and the mixture is smooth and creamy.
7. Step 7: Serve the cake warm, pouring a generous amount of hard sauce over each slice.

Tips & Variations

• For a slightly tangier cake, substitute half the whole milk with buttermilk or yogurt.
• Use frozen cranberries if fresh ones are unavailable; just rinse and thaw before adding.
• Add a teaspoon of orange zest to the batter for a citrusy twist that complements the cranberries.
• To make the hard sauce ahead, store it in the refrigerator and gently rewarm before serving.

Storage

Store any leftover cranberry cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. The hard sauce can be refrigerated separately in a sealed container for up to 5 days. Reheat the sauce gently on the stove or in the microwave before serving, and warm the cake slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Rinse them briefly under cold water and thaw slightly before folding into the batter to prevent excessive bleeding of color.

What is hard sauce and how is it served?

Hard sauce is a rich, creamy mixture of butter, sugar, and cream that solidifies when cooled but melts over warm desserts. It’s poured generously over the cranberry cake slices to add sweetness and moisture.

Cranberry Cake with Hard Sauce Recipe

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★★★★★

4.7 from 101 reviews

This Cranberry Cake with Hard Sauce is a delightful dessert featuring a moist, buttery cake studded with fresh cranberries and topped with a rich, creamy hard sauce. Perfect for holiday gatherings or any time you’re craving a classic, sweet and tart treat.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cranberry Cake Ingredients:

• 5 tablespoons unsalted butter, melted
• 1¼ cups granulated sugar
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1¼ cups whole milk
• 2 tablespoons cornstarch
• 2½ cups fresh cranberries (can use frozen)

Hard Sauce Ingredients:

• 1 cup unsalted butter
• 1⅔ cups granulated sugar
• 1 cup heavy cream

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the cake.
2. Mix Cake Batter: In a large bowl, combine melted butter, sugar, vanilla extract, flour, kosher salt, milk, and cornstarch. Use an electric mixer to blend the ingredients on medium speed for 2-3 minutes until smooth and well incorporated.
3. Fold in Cranberries: Gently fold in the fresh (or frozen) cranberries with a spatula to evenly distribute them throughout the batter without crushing them.
4. Prepare Baking Dish: Spray a 2-quart casserole dish with non-stick cooking spray to prevent sticking, then pour the batter evenly into the dish.
5. Bake the Cake: Place the dish in the preheated oven and bake for about 30 minutes, or until the cake batter is set and the top begins to turn golden brown. Test with a toothpick to ensure it comes out clean.
6. Make the Hard Sauce: While the cake bakes, combine butter, sugar, and heavy cream in a small saucepan over medium-low heat. Stir occasionally until the butter melts completely and the mixture becomes smooth and creamy.
7. Serve: Once the cake is baked and slightly cooled, serve slices with a generous pour of the warm hard sauce over each piece for a rich and flavorful finishing touch.

Notes

• You can use frozen cranberries if fresh are not available; just thaw them slightly before folding into the batter.
• Make sure not to overmix the batter once the cranberries are added to avoid crushing the berries.
• The hard sauce can be stored in the refrigerator and gently reheated before serving.
• This cake is best served warm with the creamy hard sauce poured right over the top.
• To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: cranberry cake, hard sauce, holiday dessert, baked cake, cranberry dessert, creamy sauce