3/4 lb. unsalted butter
1 lb. confectioner's sugar, sifted
6 whole eggs
1 tbsp. lemon juice
1 tsp. pure vanilla extract
2 c. sifted cake flour
2 tbsp. grated lemon rind
1 c. black walnut, chopped
1 c. fresh or frozen cranberries, coarsely chopped
Confectioner's sugar for dusting

Preheat the oven to 300 degrees. Lightly butter and flour a 9-inch tube pan; set aside.

Cream the butter and sugar in a mixing bowl, beating until light and fluffy. Add the eggs, one at a time, continuing to beat. Add the lemon juice and vanilla. Now gently fold in the flour, followed by the lemon rind, walnuts and cranberries.

Pour into the prepared cake pan and bake in the preheated 300-degree oven for 1 hour and 30 minutes. Test by inserting a toothpick; it should come out clean.

Cool in the pan on a wire rack for 10 minutes, then unmold and place on a rack to cool thoroughly. Sprinkle with sifted confectioner's sugar and serve at room temperature.

Makes one 9-inch loaf.