Ingredients

1 C. sugar
3 Tbsp. butter
2 C. flour
1 C. milk
2 tsp. baking powder
1/2 tsp. salt
2 C. fresh cranberries
1/2 C. chopped pecan, optional.
Sauce
1 C. light brown sugar
1 C. butter, not substitutes
1 C. granulated sugar
2 C. heavy whipping cream

Cooking Instructions

Cream butter plus sugar then add milk alternately with sifted dry ingredients Stir in whole cranberries, which have been washed, drained, lightly floured. Add pecans if desired. Pour into greased floured 7 1/2×11 3/4-inch rectangular baking dish. Bake in moderate oven until done, or about 25-30 minutes at 350. Serve warm with caramel sauce. Note: this cake does not contain eggs. Caramel Sauce: Combine all ingredients in 2-quart saucepan. Bring to boil; stir well; serve warm over warm cake. Refrigerated caramel sauce keeps indefinitely when refrigerated
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)