Cake:

3 Tbs butter or margarine
1 c sugar
2 c flour
3 tsp baking power
1/2 tsp salt
1 c milk
1 tsp vanilla
2 c cranberries

Cream butter and sugar.  Sift flour, baking powder and salt. Add vanilla to milk. Add flour and milk mixtures to butter mixture alternately in 3 steps. Add whole cranberries. Put batter in greased 8×8 pan. Bake at 350° F for 35-45 minutes.

Lizzie note: I usually double and put in a 9×13 pan because this goes fast!

Sauce:

1/2 c butter or margarine
1 c sugar
1 c whipping cream

Melt butter. Add sugar and cook until it is brown. Slowly add the whipping cream. Serve sauce warm over cake.

The browner you get the butter, the firmer the caramel will be.