Grandmother's Figgy Pudding

¼ cup dark corn syrupfrac14; cup molasses cup very hot water 2 teaspoons baking sodafrac12; teaspoon salt1 heaping cup fresh cranberries1frac12; cups flourSaucefrac12; cup butter1 cup sugarfrac12; cup whipping cream1 teaspoon vanilla extract

Heat oven to 325 degrees. Well-grease a one-pound coffee can.Combine corn syrup, molasses and hot water in a bowl; add baking soda, salt and flour. Mix well. Fold in cranberries. Turn batter into can and top loosely with a square of foil. Place the can in a deep pan filled with 2 to 3 inches of water and steam for 2 to 2frac12; hours. Cake is done when the top springs back when pressed.Remove foil; cool on a rack until you are able to handle the can. Run a long knife around the edge of the cake, gently turn upside-down and shake to remove. When completely cooled, roll in aluminum foil and refrigerate or freeze until ready to serve. For the sauce: In a double boiler (see note) melt together the butter, sugar and whipping cream. Stir in vanilla.To serve: Bring cake to room-temperature. Cut cake into half-inch slices and drizzle with hot sauce.Serves eight to 10. Cook's note: If you don't have a double boiler use two sauce pans. Fill the bigger one with a couple inches of water and place smaller one inside. Bring water to a boil to melt sauce.