My favorite Aunt Margie made this when we visited her in Florida. Her food always tastes so good! Its tart and sweet at the same time. The best of both worlds...yum!

#CookClick

Relatively easy to make. The rich taste and creamy texture is too good!

This is my variation of a recipe found in our local paper that I have held onto for years. The original recipe is cranberries over a simple vanilla cake. Naturally, it needed to be enhanced with cranberry's soul mate, oranges. A delicious addition to any holiday meal!

I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.It tasted more like a western cake recipe than a Japanese one.-The base is a regular butter cake.-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure

From Bob's Red Mill and @anacooksagain

Rum alcohol evaporates, leaving only the fragrance and flavor, enriching this cake and the cranberries. Cooking rum is one part rum and 3 parts water. I use low alcohol light cooking rum made from cane syrup to soak the cranberries and make the cake. Cranberry rum cake is lighter and less sweet than raisin rum cake. Slices of rum cake served with banana ice cream on top, a great home made dessert for guests. Freezes well in thick slices wrapped in parchment paper.

A few years ago, my work donated to employees Thanksgiving Day baskets. Inside was a can of cranberry sauce. I'm not a fan but don't like food to go to waste. On the back of the can was this cake recipe, and I said, "Why not." I liked this cake so much, I now make it every year. #KeepRecipesAlive