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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