• Preheat the oven to 350. Grease a 13-by-9-inch glass baking pan. Cut a piece of parchment or waxed paper to fit the bottom of the pan; put in place and lightly grease the paper.

To Make the Cake

• Sift the flour, baking powder and salt together in a small bowl.
• Put the sugar in a large mixing bowl and add the butter; beat on medium speed until well blended.
• Add eggs one at a time, mixing well after each egg.
• Add dry ingredients and milk alternately; starting and ending with the dry ingredients. Mix well.
• Stir in cranberries and pour into baking pan; make sure the cranberries are evenly spaced in the batter.
• Bake 30 minutes or until a wooden pick inserted in the middle of the cake comes out clean.
• Let cool, remove from pan, making sure to peel off parchent paper, and arrange on a plate or stand.

To Make the Sauce

• Combine all ingredients in saucepan over medium heat and cook until all the sugar and butter melts and everything has blended. Turn up heat and boil for one minute.
• Poor hot sauce over warmed cake.
• Top with sugared cranberries (optional)