This dessert is a real sleeper. To read it, it sounds “ho hum” but the first bite will pop your eyes wide open. This recipe keeps us crawling around on the tundra, making sure we have our winter supply of cranberries in the freezer. Try it now, and then visit Churchill Wild—Seal River Heritage Lodge and cook this recipe with the chef as part of your National Geographic Exclusive!
(From the Lodge's Recipe Book - Blueberries & Polar Bears, page 168)
Makes 16-20 servings.
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix the flour, baking powder, and salt in a bowl and set aside.
3. Cream together the butter, sugar, and vanilla. The mixture will not be fluffy, as the ratio of butter to sugar is not as high as in butter-based cakes.
4. Add the flour mixture to the creamed mixture alternating with the milk. Beat after each addition, just until it is mixed.
5. Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit.)
6. Spread the batter in a greased 9” x 13” pan.
7. Bake for 30 - 40 minutes, until golden brown and the top springs back when lightly touched.
Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes and remove from heat. Serve warm over each serving of cranberry cake.
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