Cranberry Bundt Cake with Butter Sauce

Cranberry Bundt Cake with Hot Butter Sauce

 6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups whole milk milk
1 (12 ounce) package cranberries
1 cup butter
1 1/2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract
very generous splash of white rum (optional)

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Mix together flour, baking powder and salt. Set aside.
In another bowl, cream together the 6 tablespoons butter and 1 1/2 cups sugar until light and fluffy. Add the flour mixture alternately with the whole milk. Gently fold in the cranberries. Pour batter into the prepared pan.
Bake in preheated oven for 50 to 60 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.

Hot Butter Sauce: 
In a saucepan, combine 1 cup butter, 2 cups sugar, and the heavy cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. If you are going to add the rum, add it at this point and beat everything very well. Serve slices of cake generously covered with hot butter sauce.