Cranberry Surprise
This seasonal recipe was served in the tea room at the Minnesota Landscape Arboretum in the 1970s.
Servings: 12
Ingredients
- 1½ Tbsp. butter, softened
- ½ c. sugar
- ¼ c. evaporated milk
- ¼ c. water
- 1 c. flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 c. raw cranberries
- Butter sauce
Butter Sauce
- 1 tsp. vanilla
- ½ c. butter
- 1 c. sugar
- ½ c. evaporated milk
Instructions
- Mix butter, sugar, milk, water, flour, soda, and salt. Stir in cranberries.
- Fill muffin cups ½ to ⅔ full with batter. Bake in 350° oven 25 minutes.
- Make the butter sauce by mixing butter, sugar, and milk. Bring to a boil, stirring constantly. Add vanilla. Cool slightly.
- Serve each cake topped with warm butter sauce.
Notes
Extra sauce may be refrigerated and rewarmed later.
Toss the cranberries in a teaspoon of flour beforehand to prevent them from sinking to the bottom.
