Cranberry Cake with Brown Sugar Sauce

This recipe came from Kim in IL, who attributes it to Martha Washington's personal cookbook. It's yummy!

1 cup flour
1/2 cup sugar
2 tbsps. butter, melted
1 1/2 tsps. baking powder
1/2 tsp. salt
1/2 cup milk
1 cup whole fresh cranberries

Heat over to 350 degrees. Combine flour, sugar, butter, baking powder and salt in a large mixing bowl. Stir in milk until blended, then stir in cranberries. Pour batter into buttered 8-inch round cake pan. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes and then remove to wire rack.

Brown Sugar Sauce

1/2 cup brown sugar
2 tbsps. water
4 tbsps. unsalted butter
2 tbsps. whipping cream
1/4 tsp. vanilla extract

Heat sugar and water over medium heat in heavy-bottomed saucepan, swirling occasionaly until sugar is dissolved. Heat to a boil (about 1 minute). Remove from heat. Stir in butter until melted. Mix in cream and vanilla. Pour warm sauce over each piece of cake.

(Sauce can be made up to four days ahead and covered and refrigerated. Reheat genly just before serving.)

This recipe makes 8 servings. Unfortunately, youngest daughter ate 3 of those 8 servings immediately.