Cranberry Plum Pudding

1 package spice-raisin snack-type cake mix
2 cups fresh or frozen cranberries, chopped
1/2 cup fine dry bread crumbs
1/2 cup chopped walnuts
1/2 cup finely chopped candied pineapple
1/4 cup finely chopped candied orange peel
2 eggs, slightly beaten
1-1/2 cups cranberry juice cocktail
1/3 cup sugar
4 teaspoons cornstarch
2 tablespoons butter or margarine
1 teaspoon finely shredded orange peel

In mixing bowl, combine cake mix, cranberries, bread crumbs, walnuts, pineapple, and candied orange peel. Add eggs and 1/2 cup cranberry juice; stir until moistened. Turn into greased and floured 2-quart mold; cover tightly with lid or foil. Place on rack in deep kettle; add boiling water to 1-inch depth. Cover; steam 2-1/4 to 2-1/2 hours, adding [boiling] water to kettle if necessary. Cool 10 minutes; unmold. Make the sauce: In small saucepan, combine sugar and cornstarch; stir in 1 cup cranberry juice. Cook and stir until thickened and bubbly. Stir in butter or margarine and shredded orange peel. Serve pudding with warm sauce.--Vivian F. Jury, East Canton, Ohio

Serves 8.

[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]