Ingredients

2 C. all-purpose flour
1/2 C. sugar
2 tsp. baking powder
1-1/2 Tbsp. butter
3 C. whole cranberries, halved
1 C. milk
Caramel Sauce (recipe follows)
Caramel Sauce:
1/2 C. firmly packed brown sugar
1/2 C. sugar
1/2 C. heavy cream
2 Tbsp. butter

Cooking Instructions

In a bowl, stir together flour, 1/2 C. sugar and baking powder. Add 4 Tbls. butter cut into bits and combine the mixture until it resembles meal. Stir in the milk and cranberries. Line the bottom of a buttered 9-inch round cake pan with wax paper. Butter and flour the paper. Pour the batter into pan and bake at 350 degrees for 45 minutes or until the sides of the cake pull slightly away from the pan. Cool cake in pan for 30 minutes, then turn it out onto a cooling rack. Remove wax paper and let cake cool completely. Caramel Sauce: In a saucepan, combine brown sugar, sugar, cream and butter. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved. Serve the sauce with the cake.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)