Cranberry Nut Cake

Combine:

• 2 c. halved cranberries (cut when semi-frozen)
• 1/2 c. toasted slivered almonds
• grated rind of 1 orange
• 1/2 c. all purpose flour

Cream:

• 1 c. butter or margarine
• 1 c. sugar
• 1 tsp. vanilla extract
• 1 tsp almond extract
• 4 eggs (add 1 at a time and beat well)

Combine:

• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
  Stir well to blend

1. Add dry ingredients to creamed mixture alternately with 1/3 c. milk, starting and ending with dry ingredients. Stir in floured fruit and nuts.
2. Spread batter into a greased and floured bundt or tube pan.
3. Bake at 300^o for 55 - 65 minutes, or until toothpick inserted in center comes out clean.
4. Cool cake in pan 10 minutes, then turn out onto wire rack and cool completely.
5. Wrap cooled cake in aluminum foil and store in cool place for several days to allow cake to ripen.
6. Dust with icing sugar before serving.

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