I’m obsessed with this cake. It started out as my great grandma Nell’s rhubarb cake, but I swapped out the shortening for butter and the rhubarb for cranberries. It’s super good and easy to make. I remember making it when I was, like, 10 years old, so it’s pretty fool-proof.
1 1/2 cups brown sugar, packed
1/2 cup butter, softened
1 tsp vanilla
1 cup buttermilk
dash of salt
2 cups flour
1 tsp baking soda
1 1/2 cups cranberries, chopped (I measured before giving a quick pulse in the food processor)
Cream the butter and sugar, add the vanilla and egg and beat until fluffy, then add the buttermilk and mix. Add the flour, salt, and baking soda and mix until combined. Add the cranberries. Pour into greased 9 x 11 inch pan and bake at 350 for about 35 minutes.
(The original recipe calls for topping it with 1/2 cup of brown sugar before baking, but that made it too sweet. I’m going without this time. If it’s not sweet enough, which is unlikely, I’ve got some cream cheese and can make frosting for it. This is more of a naked cake, though, so I don’t think that’ll be necessary.)
If you want to try the original version, just substitute 1 1/2 cups of finely diced raw rhubarb for the cranberries.