6 tbsp. butter
3/4 c. sugar
2 eggs
2 1/4 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. cranberries
1/2 c. chopped pecans
Eggnog Dessert Sauce

Cream the butter and sugar in a large mixing bowl, then add eggs, one at a time. Sift the flour, baking powder, and salt together and add to creamed mixture alternately with milk. Stir in the cranberries and pecans.

Turn into a 6-cup greased mold and cover with foil. Press foil tightly around edges and secure with rubber band or string. Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold.

Bring water to boil and cover tightly. Reduce heat to simmer. Steam for 1 hour 30 minutes to 2 hours or until done. Let stand for 10 minutes, then unmold. Serve with Eggnog Dessert Sauce.

Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months. Thaw in refrigerator, if frozen, then wrap in foil. Bake at 325 degrees for about 45 minutes.

EGGNOG DESSERT SAUCE:

1 c. butter
1 1/2 c. sugar
1 c. eggnog
1/2 tsp. rum extract

Combine the butter, sugar and eggnog in a saucepan. Cook over low heat, stirring occasionally, until heated through. Then stir in rum extract. Makes 3 cups.