Wild Arctic Cranberry Cake with Warm Butter Sauce

Here it is! A Churchill Wild favorite re-posted by special request. A delectable dessert that results in past guests’ mouths watering whenever it’s mentioned. Jeanne Reimer swears the wild cranberries make all the difference, but feel free to try it at home. This recipe and many more are available in the Blueberries & Polar Bears Cookbooks. Please let us know what your favorite is and we’ll post it in the future
From Blueberries & Polar Bears, page 168
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Ingredients
  

  • 3 cups flours (750 mL)
  • 4 tsp. baking powder (20 mL)
  • ½ tsp. salt (2 mL)
  • 3 tbsp. butter or margarine (45 mL)
  • 1 ½ cups sugar (375 mL)
  • 3 cups wild cranberries (750 mL)

Butter Sauce

  • ¾ cup butter OR margarine (175 mL)
  • 1 ½ cups sugar (375 mL)
  • ¾ cup evaporated milk OR cream (175 mL)

Instructions
 

  • Mix the flour, baking powder and salt in a bowl and set aside.
  • Cream together the butter, sugar and vanilla. Note: It does not get all creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough.
  • Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition, just until it is mixed.
  • Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit.)
  • Spread the batter in a greased 9 x 13” (23 x 33cm) pan. Bake in a 400°F (200°C) oven for 30-40 minutes, until golden brown and the top springs back when lightly touched.

Butter Sauce

  • Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes and remove from heat. A wire whisk is very helpful to keep the sauce smooth. Serve the sauce warm over the cake.

2 Comments

  • Nina Williams says:
    June 16, 2016 at 4:42 am

    The most delicious dessert you will ever taste! We came in off a chilly day on the tundra walking with polar bears at Seal River Heritage Lodge and it was waiting for us. The wild cranberries were scrumptious and the warm butter sauce made all the difference! Once you’ve had it you can’t look at photos like this and not want it again!

    Reply
  • Connie Ewald says:
    June 21, 2016 at 1:57 pm

    I make this for birthday’s at work and it’s always a winner. Everyone is impressed by how lovely it looks and how delicious it tastes. This is the most requested “Give me the recipe please!” of all the baking I bring to gatherings.

    Reply

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