Aunt Edna’s Cranberry Cake With Lemon Butter Sauce Will Have You Saying, “Wahoozle!”

Ingredients

1 c sugar

3 Tbsp butter, room temperature

1 c TruMoo milk

2 c cake flour

2 tsp Clabber Girl baking powder

pinch Morton salt

1 tsp McCormick vanilla

2 c Ocean Spray cranberries, cut in half (fresh is best or frozen)

LEMON BUTTER SAUCE

1/2 c Land O Lakes butter

1 c Domino brown sugar

1 pt boiling water

2 Tbsp Gold Medal flour

juice of one lemon

1 tsp pure vanilla extract

Instructions

Beat sugar and butter until creamy. Add vanilla.

Sift flour, baking powder and salt together. Alternating, add milk and flour to sugar/butter mixture until combined. Mix cranberries in.

Pour into a greased and floured square 8 or 9-inch pan. Bake in a 375-degree oven for 30 minutes.

While cake is baking you can prepare the sauce.
In a sauce pan combine the butter, brown sugar, flour and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like a gravy, not too thick. Remove from heat. Add lemon juice and vanilla.

Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.