1 c. butter
1 1/2 c. sugar
4 eggs
2 3/4 c. reg. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1/4 c. orange juice
1 tsp. vanilla
1/2 tsp. grated orange peel
1 1/2 c. coarsely chopped walnuts
2 c. (1/2 lb.) fresh or thawed frozen cranberries, sliced or coarsely chopped
1/4 c. orange-flavored liqueur

Mix the butter and sugar until creamy. Add the eggs, one at a time, beating well after each.

In another bowl, stir together the unsifted flour, baking powder and salt. Also combine the milk and orange juice, vanilla and orange peel.

Add flour mixture to creamed mixture alternately with the orange juice mixture, blending well. Stir in the walnuts and cranberries.

Spoon batter into a 10 inch tube pan or two 5x8 inch bread loaf pans that have been greased and floured. Bake in 350 degree oven until toothpick inserted in center comes out clean (about 1 hour and 15 minutes). Baking time for loaf pans is about 1 hour.

If desired, while still warm, spoon 1/4 cup orange-flavored liqueur over cake or 2 tablespoons for each loaf. Wrap and refrigerate or freeze.