Grandma's Pudding Cake

GRANDMA'S CRANBERRY PUDDING CAKE 

Cake: 

2 2/3 cups Robin Hood flour
4 teaspoons Magic baking soda
2/3 cup boiling water
1 cup light molasses - I use Grandma's Brand
4 cups (1 bag) Ocean Spray, whole, washed cranberries

Sauce: 

1 1/2 cups of heavy cream
1 1/2 cups melted butter
1 1/2 cups brown sugar
3 teaspoons vanilla

In a large bowl mix the boiling water with the molasses. Beat well. Sift the flour overtop of the molasses a bit at a time and mix well. Add the baking soda and the cranberries. Stir to mix. Pour the mixture into a 10 inch bundt pan or equivalent pudding mold. It should be 1/2 to 2/3 full but no more. Gently set the pan in a larger pan with lid or roasting pan that is filled with 3 inches or so of water. Cover. Bring to a boil and steam for 1 1/2 hours. The heat must stay pretty consistent  I put it on a slow simmer and keep a watch on it. It has to steam steady so the pudding is cooked through. You have to check the water level every 30 minutes and add more water if needed.

This seems like a lot of work but it actually isn't. You don't have to stand over the cake, you can let it simmer away and go and do other things. Just set a timer for 30 minutes so you can come and check the water level.

For the sauce, 
Combine the cream, butter and sugar in a saucepan. Bring to a boil. Boil for a count of 5 then remove from heat and add the vanilla. Serve warm over the cake.