6 tbsp. butter
3/4 c. sugar
2 eggs
2 1/4 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. cranberries
1/2 c. chopped pecans
Eggnog Dessert Sauce

Cream the butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to the creamed mixture, alternating with milk. Stir in the cranberries and pecans. Turn into a greased 6-cup mold and cover with foil. Press foil tightly around edge and secure with string. Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold.

Bring water to a boil and cover tightly. Reduce heat to simmer. Steam for 2 hours. Let stand for 10 minutes, then unmold. Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months. Thaw in refrigerator, if frozen, then wrap in foil. Bake at 325 degrees for about 45 minutes. Makes 10 to 12 servings.

EGGNOG DESSERT SAUCE:

1 c. butter
1 1/2 c. sugar
1 c. commercial eggnog
1 tbsp. rum