Cranberry and orange are a classic combo that shine in this rich pudding cake. Top with a warm, buttery sauce infused with orange and vanilla for a sweet, aromatic finish. 

Preparation

Preheat oven to 315°F. Grease and flour a 10-inch bundt pan.

To make the cake, sift the flour, baking powder and salt, and then set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add vanilla and orange zest and mix. Beat in the flour mixture alternately with the evaporated milk. Fold in cranberries. Pour batter into prepared pan.

Bake cake for 60–70 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.

For the hot butter sauce, combine sugar and cream in a saucepan. Bring to a boil over medium heat, stirring constantly. Once sauce comes to a boil, reduce heat and whisk in butter to emulsify. Remove from heat and stir in vanilla and orange zest. Let sauce cool for 10 minutes.

Once the sauce has cooled, glaze the cake by spooning or pouring sauce over the top, and allowing it to run down the sides. Serve additional sauce with each slice.