Cake:

2 2/3 cups flour
4 teaspoons baking soda
2/3 cup boiling water
1 cup light mollasses
4 cups (1 bag) whole, washed cranberries

Sauce:

1 can (12 ounces) evaporated milk
1 1/2 cups (3 sticks) butter, melted
3 cups sugar
3 teaspoons vanilla

To make the cake, sift together the flour and baking soda. In another bowl, add the boiling water to the mollasses and mix completely. Stir into the dry ingredients. Stir in the cranberries and pour into greased 10-inch Bundt pan or other pudding mold, filling 1/2- to 2/3-full.

Nest pan in a larger pot filled with about 3-inches of water. Cover, bring to a boil and steam 1 1/2 hours. Be sure to keep the heat consistent so you can produce enough steady steam to cook the pudding. Check the water lever after about an hour and add more water if necessary, so the pot does not boil dry.

For the sauce, combine the evaporated milk, butter and sugar in a saucepan. Bring to a boil.

Remove from heat and stir in vanilla. Serve warm or cold with the sauce. Before you eat it, heat the sauce.

Serves 20, more or less, depending on the size of the slices.

Pudding keeps well refrigerated and is easy to reheat in single slices, covered with sauce, in the micorwave. The sauce softens the cake a little and is delicious when heated up.

Submitted by: Abigail Hogan