Ingredients
2
eggs
3/4
cup sugar
3/4
cup molasses
3/4
cup water
2 1/4
cups Gold Medal™ all-purpose flour
3/4
teaspoon salt
3/4
teaspoon baking soda
2 1/4
cups fresh or frozen (thawed) cranberries
3/4
cup butter
3/4
cup heavy whipping cream
1 1/2
cups sugar
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.
