1/4 cup shortening
1 cup sugar
1 egg
2 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 tsp. vanilla
1 cup halved fresh or frozen cranberries

Cream shortening and sugar until light and fluffy. Add egg, beating until thoroughly blended. Sift together flour, baking powder and salt. Stir vanilla into milk. Add dry ingredients alternately with liquid to creamed mixture, mixing well after each addition. Fold in cranberries.

Put batter into greased 8x8-inch pan. Sprinkle in the sugar. Bake at 350°F for 45 minutes or until toothpick comes out clean.