This cake has the perfect mixture of tart and sweet. The cake is best if made the day before you plan on serving, the tartness of the cranberries mellows and then hit it with the sweet caramel sauce and whipped cream!
Cranberry Cake:
1/4 cup butter, softened
1 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 cup evaporated milk
zest of ½ an orange
2 cups fresh cranberries
Preheat oven to 350°. With electric mixer, cream butter and sugar. Add egg and mix well. Stir together flour, baking powder, salt, and nutmeg. Add dry ingredients alternately with milk, and mix well. Stir in orange zest and cranberries. Pour batter into sprayed 11″x7″ or 9″x9″ baking pan. Bake 35-40 minutes or until pick inserted in center comes out clean.
Caramel Sauce:
1/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy cream
1 tsp vanilla
pinch salt
In saucepan, melt butter over low heat. Add sugar, brown sugar, heavy cream, vanilla, and salt. Bring to boil slowly, stirring constantly. Continue cooking and stirring for 5 minutes until thickens.
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The cake looks so good and perfect for Thanksgiving!
Love the photo– the cranberries look so red and friendly! And who doesn’t love caramel? Good post! thanks.