1 egg
2 tbsp. sugar
1/4 c. molasses
1/4 c. light corn syrup
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/3 c. hot water
1 c. fresh cranberries, coarsely cut
1/2 c. chopped walnuts

Beat egg until light and foamy. Add sugar, molasses and corn syrup gradually, beating thoroughly. Add sifted dry ingredients gradually to egg mixture. Stir in hot water QUICKLY. Fold in cranberries and nuts.

Fill greased 1 quart mold 2/3 full. Cover tightly and steam 1 1/2 hours.

Cool 10 minutes. Unmold to a rack. Top may appear shinny. Let cool. tightly wrap. May be frozen if made ahead.

HARD SAUCE:

Thoroughly cream 1 stick real butter. Gradually add 1 cup confectioners' sugar and 1 teaspoon vanilla. Adjust ingredients to spreadable consistency, not runny, if necessary.