Cream
the butter and sugar in a large mixing bowl.
Add eggs, one at a time, beating well after each addition.
Sift he flour, baking powder and salt together and add to the creamed
mixture alternately with milk.
Stir in the cranberries and pecans.
Turn into a greased 6-cup Pyrex bowl or mold and cover with foil.
Press foil tightly aound edge and secure with string.
Place mold ona rack ina kettle and pour enough water into kettle to
come halfway up on the mold.
Bring water to a boil and cover tightly.
Reduce heat to simmer.
Steam for 2 hours.
Let stand for 10 minutes, then unmold.
Pudding may be refrigerated for several days or cooled, wrapped and
frozen or several months.
Thaw in refigerator, if frozen, then wrap in foil.
Bake at 325 degrees for about 45 minutes.

Serve with Eggnog Dessert Sauce.


EGGNOG DESSERT SAUCE;

1 cup butter
1 1/2 cups sugar
1 cup commercial eggnog
1 tblspn rum

Combine the butter, sugar and eggnog ina
saucepan, then simmer until heated through, stirring occasionally.
Stir in rum.
Makes 3 cups of sauce.