Ingredients
3 tablespoons butter, softened1 cup sugar1/2 cup water2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt1/2 cup evaporated milk1 package (12 ounces) fresh or frozen cranberries1 cup chopped walnutsSAUCE:2 cups sugar1 cup butter, cubed1/4 cup evaporated milk1 teaspoon vanilla extract
Preparation
Preheat oven to 375°. Grease a 13x9-in. baking pan.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Gradually beat in water. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries and walnuts (batter will be thick).
Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium heat, stirring constantly to dissolve sugar. Serve cake with warm sauce.
