Cranberry Cake with Warm Butter Sauce

Preheat oven to 400 F.

Combine the first 3 ingredients (flour through salt) in a medium bowl, set aside.

Cream together butter, sugar and vanilla in a large bowl. Add portions of the flour mixture into the creamed mixture, alternately with the milk. Beat after each addition.

Stir in cranberries then spread into a greased 9×13 pan. Bake for 30-40 minutes or until golden and the top springs back.

Combine remaining ingredients (butter through evaporated milk) in a saucepan and bring to a boil over medium heat, stirring constantly with wire whisk. Simmer for 2 minutes then remove from heat and serve warm over cake. Yummy!

Note: If using a bundt pan, heat oven to 375 F and bake for 1 hour. Then remove it from the oven and wait 20 minutes before removing from pan and adding the sauce.