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Cranberry Pudding Cake

2 c. flour
1 c. sugar
2-1/2 tsp. baking powder
3 tbsp. melted margarine
2/3 c. milk
1 egg
2 c. cranberries, whole

Sift together dry ingredients in a mixing bowl. Add shortening, milk and egg. Beat all together for 2 minutes. Stir in the cranberries. Bake in 9 inch square pan at 350 degrees for 40 minutes. Serve with hot butter sauce.

Butter Sauce
Melt 1/2 cup butter in double boiler. Add 1 cup sugar and 3/4 cup light cream (half and half). Mix well. Cook over hot water about 5 to 10 minutes until well blended and hot.

Stir occasionally. If not using a double boiler, use low heat and stir or whisk often until nicely blended and thickened. Serve hot over cake.


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