Cranberry Cake with Hot Butter

Cranberry Cake with Hot Butter
1 cup sugar
3 tablespoons butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups fresh or frozen whole cranberries
Butter sauce
1/2 cup butter
1 cup sugar
1/2 cup half and half
1 tablespoon vinegar
1 tablespoon flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 5-by-9-inch loaf pan.
In a mixing bowl cream together sugar and butter.
In separate bowl sift together the flour, baking powder and salt. Alternately add flour mixture and the milk to creamed mixture. Fold in cranberries.
Turn batter into prepared pan and bake about 1 hour, or until toothpick inserted in middle comes out clean. (If the cranberries are frozen it will take longer to bake.)
For the sauce: In a saucepan mix together butter, sugar, half and half, vinegar and flour. Slowly bring to a boil, let boil 1 to 2 minutes. Remove from heat and add vanilla. Serve hot over cake.
Serves eight to 10.
Nutrition values per serving: 387 calories, 14 g fat, 64 g carbohydrates, 2 g fiber, 4 g protein, 37 mg cholesterol, 170 mg sodium.