1 c. sugar
1/4 c. butter
1 egg yolk (save white)
1 tsp. vanilla
1 1/2 c. cake flour, sifted
1 1/2 tsp. baking powder
1 1/4 tsp. salt
1/2 c. milk
2 c. whole cranberries (1/2 lb.)
1 unbeaten egg white

SAUCE:

1/2 c. butter
1 c. sugar
1/2 pt. half & half
1/4 tsp. vanilla

1. Cream butter

2. Add and then beat egg yolks and vanilla.

3. Add sifted dry ingredients, alternating with milk; beat.

4. Stir in cranberries.

5. Stir in unbeaten egg white

6. Pour into 9 x 9 inch pan, lightly greased and floured.

7. Bake at 350 degree oven for 50-55 minutes.

Sauce: Mix ingredients together. Bring to boil. Simmer 20-30 minutes. Serve warm over cake. May be reheated.

Note: This recipe may be doubled and placed in a 9 x 13 inch pan. If doubling the recipe, it is not necessary to double the sauce recipe. This cake freezes well. It can be served as a Christmas dessert.