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Thank you very much kcvl for all of the recipes. What a treasure, maybe I’ll just come to YOUR house for TG. ;-)

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Here’s one from American Profile, it caught my eye because of the sauce that goes on top. I hate confectioner’s sugar, so I am always looking for old fashioned icing recipes, the ones that don’t use any powdered sugar. I then use the sauce or frosting recipe on other cakes too.

http://www.americanprofile.com/recipes/view/29500/cranberry-cake-hot-butter.html

Cranberry Cake with Hot Butter Sauce
by Phyllis Willink

Ingredients

Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries

Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract

Instructions
1. Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.

2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.

3. To make the sauce, combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently.

To serve cake, cut in individual servings and pour hot sauce on top just before serving. Serves 12.

Tips From Our Test Kitchen: This cake may be served at room temperature with the hot sauce, if desired. The recipe can be used any time of the year by substituting blueberries, blackberries or raspberries in place of the cranberries.