Ingredients:
2 ½ cups sugar
3 cups flour
¼ tsp salt
1 tsp baking soda
2 sticks butter at room temp.
6 large eggs at room temp.
½ cup buttermilk
2/3 cup jellied cranberry sauce
1 TBSP finely grated orange zest (~3 oranges)
½ tsp orange extract
1-1½ cups dried cranberries
¾ cup chopped walnuts

Directions:

1. Preheat your oven to 325°.  Grease and flour a 9" x 3" round pan (use flower nail as a baking core) or Bundt/tube pan.


2. Cream the butter until lightened in color, approx. 2 minutes.  Gradually add the sugar and beat at high speed for 5 minutes. 


3. Add the eggs, one at a time, beating well after each addition.


4. Mix the cranberry sauce well into the batter.


5. Sift flour, salt and soda together.  Add half the flour mixture to the batter; blend well.  Then add the buttermilk.  Add the remaining flour.


6. Blend the zest and extract into the batter.  Fold in the cranberries and chopped walnuts. 


7. Pour into the prepared pan and bake at 325° for 1 hour and 5-10 minutes, or until cake tester comes out clean.


8. Cool in pan 15 minutes, then turn out onto cooling rack.