Here it is! A Churchill Wild favorite re-posted by special request. A delectable dessert that results in past guests’ mouths watering whenever it’s mentioned. Jeanne Reimer swears the wild cranberries make all the difference, but feel free to try it at home. This recipe and many more are available in the Blueberries & Polar Bears Cookbooks. Please let us know what your favorite is and we’ll post it in the future.
Ingredients
- 3 cups flour (750 mL)
- 4 tsp baking powder (20 mL)
- ½ tsp salt (2 mL)
- 3 tbsp butter or margarine (45 mL)
- 1 ½ cups sugar (375 mL)
- 1 ½ tsp vanilla (7 mL)
- 1 ½ cups milk (375 mL)
- 3 cups wild cranberries (750 mL)
- Butter Sauce
- ¾ cup butter OR margarine (175 mL)
- 1 ½ cups sugar (375 mL)
- ¾ cup evaporated milk OR cream (175 mL)
Instructions
Mix the flour, baking powder and salt in a bowl and set aside.
Cream together the butter, sugar and vanilla. Note: It does not get all creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough.
Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition, just until it is mixed.
Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit.)
Spread the batter in a greased 9 x 13” (23 x 33cm) pan. Bake in a 400°F (200°C) oven for 30-40 minutes, until golden brown and the top springs back when lightly touched.
The Butter Sauce Preparation
Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes and remove from heat. A wire whisk is very helpful to keep the sauce smooth. Serve the sauce warm over the cake.
Notes