2 cups all purpose flour*
1 cup sugar
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons butter or shortening
1 egg
1 cup fresh cranberries (or rehydrated Craisins), chopped or halved
1/2 to 1 cup chopped nuts

Preheat oven to 350°F.

Grease a 12-cup Bundt or fluted cake pan. Lightly dust with flour and tap out excess, leaving just enough to lightly coat the pan.

Spoon flour into a measuring cup and level off.

In a large bowl, mix together ingredients (except cranberries and nuts). Mix then add cranberries and nuts.

Transfer batter to pan.

Bake in a preheated 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Loosen edges of cake from pan with a butter knife, then invert pan and remove cake; cool on wire rack then frost or decorate as desired. An easy way to finish this cake is to brush the top with melted butter and sprinkle with coarse sugar or drizzle with confectioners' icing.

Serve warm or cool.