Cranberry Cake

(from Sorella Acerson)

Mix:
2 c. flour
1 c. sugar
1 tsp. baking powder

Add, all at once:
1 c. milk
3 c. fresh cranberries
1 c. chopped pecans
1 T. melted butter

Stir. Pour into greased 9 x 13" pan Cook at 350 for 30 to 40 minutes until golden brown and done. Serve warm with butter sauce.

Butter Sauce:
3/4 c. heavy whipping cream
1/2 c. butter (one cube)
1 c. sugar
Simmer on low on stovetop for 10 minutes and serve over cake just before serving.