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Holiday Cranberry Cake with Warm Butter Sauce

Updated: Jan 29

Makes a 9”x13” cake.



3 Large Eggs, at room temperature

2-1/2 Cups Granulated Sugar

¾ Teaspoon Vanilla

3/8 Cup Water

½ Cup plus 2 Tablespoons Melted Unsalted Butter

2-1/2 Cups Flour

1/3 Cup Chopped Pecans

3 Cups Whole Raw Cranberries


  • Preheat the oven to 350 degrees.

  • Grease and flour a 9” x 13” baking pan.

  • Combine eggs and granulated sugar, and then beat approximately 5

  • minutes until light and fluffy.

  • To the above mixture, add vanilla, and melted butter and combine.

  • To the above mixture, add 2-1/4 cups of flour and combine.

  • Dust chopped pecans and cranberries with ¼ cup of flour, then fold

  • into the above mixture.

  • Pour batter into a 9x13” baking pan and bake on the center rack of

Butter Sauce


½ Cup Butter

½ Cup Whipping Cream

1 Cup Sugar

1 Teaspoon Vanilla


  • Melt butter in a small saucepan on low heat.

  • Add whipping cream, sugar, and vanilla and heat on low, stirring

  • constantly, until sugar is dissolved.

  • Pour warm sauce over individual cake slices.

Candied Cranberries


2 Cups Water

2 Cups Sugar

2 Cups Raw Cranberries

¾ Cup Granulated Sugar


  • Combine sugar and water in a small pan and bring to a simmer over

  • medium heat, stirring until sugar dissolves.

  • Add cranberries and cook on medium-low heat until some of the

  • cranberry skins just start to pop and the water starts to turn pink; 2-3

  • minutes. Remove from heat.

  • Drain cranberries in a colander over a bowl. Place sanding sugar on

  • a cookie sheet and gently put the cranberries on the sugar and roll

  • them until coated. Let them stand in a single layer at room

  • temperature until dry, about 1 hour.

  • Arrange several dry, sugared cranberries on top of each serving after

  • pouring warm butter sauce on each slice.

Download recipe

Holiday Cranberry Cake with Warm Rum Sauce
Download DOCX • 146KB

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