Make Ahead

Cranberry Cakes with Warm Butter-Rum Sauce

November  7, 2010
0 Ratings
  • Serves 10-12
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

What You'll Need
  • 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)
  1. Cranberry cakes
  2. Preheat oven to 350 degrees. Grease standard-size muffin tin.
  3. Mix first six ingredients using stand mixer or hand mixer until just smooth -- do not over beat.
  4. Stir in cranberries, orange zest, and walnuts (if using).
  5. Fill muffin cups about 2/3 full. Bake for 20-25 minutes until golden brown and just set in center.
  1. Butter-Rum Sauce
  2. 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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