Heat oven to 350 degrees F. Butter a 9-inch round pan.
Sift the flour, sugar and baking powder into a large bowl. Add the shortening,
milk and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries.
Pour into the prepared pan, smooth the top and bake for 1 hour, or until
an inserted wooden pick comes out clean.
Transfer to a wire rack.
While the cake is baking, make the sauce. Melt the butter in the top of
a double boiler over simmering water. Add the sugar, cream and vanilla bean.
Stir to mix well. Cook, stirring occasionally, for 5 minutes.
Remove the vanilla bean.
Serve the cake with each individual slice generously topped with the warmed
Yield: 8 servings
Per serving: 564 calories; 27 g fat (14.5 g saturated fat; 43 percent calories
from fat); 77 g carbohydrates; 93 mg cholesterol; 153 mg sodium; 5 g protein; 2