1 c. fresh cranberries Butter Sauce

1 c. seedless raisins 1/2 c. sugar

1/2 c. sugar 1/2 c. light cream

1/4 c. soft butter 1/4 c. butter

2/3 c. sugar Combine in a small

1 egg saucepan. Simmer

1&1/4 c. flour for 15 minutes.

1/2 tsp salt Serve hot.

2 tsp baking powder

1/3 milk

1/2 c. chopped almonds

Wash and drain cranberries. Put raisins through a food chopper, add 1/2 c. of sugar. Stir well and let stand at room temp for 1 hour.

Heat Oven to 350*. Grease bunt pan.

Cream butter and 2/3 c. of sugar. Add the egg and beat thoroughly.

Sift flour, salt and baking powder together and add to creamed mixture alternating with milk. Stir in fruit and almonds. Blend well.

Pour into prepared pan and bake 40-45 minutes or until top springs back when touched lightly in the centre. Serve warm with butter sauce.