An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Prep Time: 30 mins	Cook Time: 1 hrs
Total Time: 1 hrs 30 mins	Servings: 12	Yield: 1 to 10 – inch bundt pan

Ingredients

• 6 tablespoons butter
• 2 cups white sugar
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups evaporated milk
• 1 (12 ounce) package cranberries
• 1 cup butter
• 2 cups white sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Directions

• Step 1
  Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside
• Step 2
  In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  Step 3
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
  Step 4
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.