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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.