Caramel Pudding Cake

2 T. butter
1 c. sugar
1 egg
1/2 tsp. salt
1 c. milk
2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)
1 c. nuts (optional)

Cream butter and sugar. Add egg and mix well. Add dry ingredients alternately with milk. Spread in a greased 9x13 cake pan and pour hot caramel sauce over all of it. Bake for 30 minutes at 350°.

Caramel Sauce:
2 c. brown sugar
1 cube butter or margarine
3 c. water

Bring to a boil and pour over cake batter. Bake at 350 for 30 minutes. Serve either warm or cold with ice cream or whipping cream. This is a Sunday afternoon favorite at our house. It works well in a dutch oven also.