1 1/2 c. chopped pecans
1 1/2 c. coarsely ground cranberries
1 1/4 c. sugar
3 c. sifted all-purpose flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable shortening
2 tsp. grated lemon rind
2 eggs
1 c. milk

Grease a 9 inch tube pan. Sprinkle 1/2 cup of the pecans evenly over bottom. Mix cranberries and 1/2 cup of sugar in a small bowl. Let stand while preparing batter. Sift flour, remaining 1 cup sugar, baking powder, and salt into a large bowl. Cut in shortening with a pastry cutter until mixture resembles cornmeal. Stir in remaining 1 cup pecans and lemon rind. Beat eggs well in a small bowl. Stir in milk. Add at once to flour mixture. Stir just until evenly moist. Spoon into prepared pan. Spread top.

Bake in moderate oven (350 degrees) for 1 hour and 10 minutes or until wooden toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Loosen around edge with knife. Turn out on rack and cool completely. Wrap in wax paper or foil. Store overnight to mellow flavors and makes slicing easier. Cut in thin wedges.