Cranberry Bundt Cake with Warm Butter Sauce

Tis the season for cranberries! Yum!

           4 1/2 Tbs. butter, melted

           1 1/2 cups sugar

           4 1/2 tsp. baking powder

           1 1/2 tsp. salt

           3 cups all-purpose flour

           1 (12 oz.) can evaporated milk (1 1/2 cups)

           3 cups whole fresh cranberries, thawed if frozen

Preheat oven to 350° F. Cream butter and sugar in a large bowl. In a medium bowl, mix baking powder, salt and flour. Add alternately the flour mixture and the evaporated milk into the butter mixture until blended. Fold in the cranberries. Spoon into a greased and floured Bundt pan. Bake for 40-45 minutes, or until the top is lightly browned and center is set. Jiggle the pan to check. Cool in pan for 10 minutes, then run a knife along the edges of the pan and invert onto a serving plate. Top each slice with Warm Butter Sauce and serve. Serves 12-14.

Warm Butter Sauce:

          1 cup sugar

          1/2 cup butter

          1 cup whipping cream

          1 tsp. vanilla

          Pinch salt

Cook together in a heavy saucepan over medium heat, stirring frequently for 10-15 minutes.