1 1/3 c. flour
1/2 tsp. salt
1/2 c. light molasses
2 tsp. baking soda
1/3 c. boiling water
2 c. whole fresh cranberries

HARD SAUCE:

1/2 c. butter
1/2 c. whipping cream
1 c. sugar
1 tsp. vanilla

Mix pudding ingredients and add whole cranberries, mix, and place in a greased and floured baking mold. (I used a 4 cup fluted mold and it comes out beautifully.) Bake at 350 degrees for 1 hour. Test with a toothpick. Cool slightly, remove from pan. It can be warmed slightly before serving with hard sauce topping.

SAUCE: Boil slowly 5 minutes. Add 1 teaspoon vanilla. This cake and sauce can be made very far ahead of time and reheated when served.