Author Notes
Some version of this recipe has been in my family since I was born. It was designed as a dessert recipe, but it makes a luxurious breakfast as well. The cakes can be made ahead and warmed in a 350 degree oven for a few minutes (or even in the microwave for 20 seconds or so), and the sauce can be made ahead and microwaved as well. —mg2157
Ingredients
- Cranberry cakes
-
1 1/2 tablespoons
unsalted butter
-
1/2 cup
sugar
-
1/2 cup
whole milk
-
1 cup
all-purpose flour
-
1 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1 cup
fresh cranberries (frozen and defrosted is fine)
-
1 tablespoon
orange zest
-
1/2 cup
toasted, chopped walnuts (optional)
- Butter-Rum Sauce
-
1/2 cup
(two sticks) butter
-
1/2 cup
heavy cream
-
1 cup
sugar
-
1/2 teaspoon
pure vanilla extract
-
2 tablespoons
rum (optional)
Directions
- Cranberry cakes
-
Preheat oven to 350 degrees. Grease standard-size muffin tin.
-
Mix first six ingredients using stand mixer or hand mixer until just smooth -- do not over beat.
-
Stir in cranberries, orange zest, and walnuts (if using).
-
Fill muffin cups about 2/3 full. Bake for 20-25 minutes until golden brown and just set in center.
- Butter-Rum Sauce
-
Heat all in medium saucepan over medium heat until combined and golden brown. Cool slightly, then spoon sauce over warm cakes.
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