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Ingredients
- 1 c. butter room temperature
- 2 1/2 c. sugar
- 6 lrg Large eggs room temperature
- 2/3 c. jellied cranberry sauce whisked till smooth
- 3 c. flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 c. buttermilk room temperature
- 1 Tbsp. orange zest finely grated
- 3/4 c. walnuts minced
- 1 1/2 c. dry cranberries juice of orange
Directions
- Preheat oven to 325F. Butter & flour a 10" tube pan.
- Cream the butter for 2 min till lightened in color. Gradually add in the sugar & beat on high speed for 5 min. Add in the Large eggs, one at a time, beating well after each addition. Mix the cranberry sauce well into the batter.
- Sift together the flour, salt & soda. Add in 1/2 of the flour to the batter, blending well, then add in the buttermilk. Add in the remaining flour.
- Blend the zest & juice well into the batter. Mix in the minced walnuts & 1 c. cranberries. Pour the batter into the prepared pan. Sprinkle the remaining 1/2 c. cranberries on top of the cake & lightly push into the batter with a rubber spatula.
- Bake in tube pan for 65-70 min or possibly till the cake tests done. Cold in the pan for 15 min, then turn out onto a rack & cold completely.
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