12 oz. fresh cranberries (4 c.)
5 oz. unsalted butter, at room temperature (1 1/4 sticks)
1 c. plus 2 tbsp. granulated sugar
1 1/4 c. sifted all purpose flour
1 1/2 tsp. double acting baking powder
1/4 tsp. salt
1 egg, large
1 tsp. vanilla extract
2/3 c. milk
Finely grated rind of 1 lg. deep colored orange
1 1/3 c. red currant jelly (to be used after the cake is baked)

Adjust a rack 1/4 up from the bottom of the oven and preheat the oven to 350 degrees. You will need a 9 x 1 1/2 inch round layer cake pan (it should not be shallower).

Wash the cranberries briefly in cold water, discard loose stems, drain, and then spread the berries on a towel to dry a bit.

Use 4 tablespoons (1/2 stick) of the butter (reserve the remaining 3/4 stick of butter) - it must be soft but not melted. Spread a bit of it on the sides of the pan and then, with the bottom of a spoon, spread the remainder (of the 4 tablespoons) over the bottom of the pan. Sprinkle 1/2 cup plus 2 tablespoons of the sugar (reserve the remaining 1/2 cup) over the butter. Sprinkle the berries over the sugar. They will almost fill the pan - it is OK. Set the pan aside.

Sift together the flour, baking powder, and salt with the remaining 1/2 cup of sugar and set aside.

In the small bowl of an electric mixer beat the remaining 3/4 stick of butter until soft. Beat in the egg and vanilla. Then, on the lowest speed, add the sifted dry ingredients in three additions alternately with the milk in two additions, mixing only until just combined (the mixture might appear slightly curdled - it is OK). Remove the bowl from the mixer, stir in the grated rind, and pour over the berries.

Smooth the top. The pan will be full - OK.

Bake for 1 hour; the top will become quite brown during baking.

Cool the cake in the pan on a rack for 20 minutes. After 10 minutes cut around the sides with a small, sharp knife to release the cake.

Meanwhile, place the jelly in a small pan over moderate heat; stir occasionally until the jelly melts and comes to a boil. Set aside briefly.

After the 20 minutes are up, cut around the sides of the cake again. Then cover with a flat cake plate, hold the pan and the plate firmly together, and turn them both over. Remove the pan.

Pour the melted jelly onto the cake and with the bottom of a spoon spread it to cover the top completely (right up to the edges - if a bit runs over the sides it is OK, but not too much).

Let stand until completely cool. Serve the cake at room temperature. If you serve this by itself it is really quite tart, but with something bland and creamy and ice cold it is divine. You could serve vanilla ice cream or whipped cream (with a bit of sugar and vanilla).