Topping off a special holiday meal doesn’t have to mean pulling out a big fancy dessert. Sometimes a very simple, but no less decadent, dessert will do. Introducing the cranberry pudding cake. Or maybe I should say re-introducing.
Cranberry pudding cake actually isn’t a new idea. It’s been around for ages and most people’s grandmothers probably had a version of the recipe (that’s where my husband got his copy). However, it does seem to be a recipe that got lost to the mists of time.
Few people have heard of cranberry pudding cake these days yet I think it’s a good one to have in your back pocket. It is simple to make and is perfect for the holidays with its bright pops of cranberries. Keep a bag of cranberries in your fridge and you’ll be prepared to whip up this homey dessert at any time.
What makes this dessert really good though is the warm butter sauce. The cake, eaten on its own, would seem underwhelming and the tart/sour cranberries can be overpowering.
However, it’s when the cake meets the warm butter sauce that magic happens. The sweetness of the sauce blends with the tartness of the cranberries to strike a perfect balance and the sauce gives the cake a luscious texture. My oldest daughter likes to mash her cake up with the sauce in order to get a perfect distribution of cake and sauce. I prefer to pour a generous amount of the silky sauce onto a still warm slice of cake and let it soak in.
Holidays are great a time to start new traditions. Maybe it’s time to give cranberry pudding cake its place at the table.