1 1/2 c. chopped cranberries
4 tbsp. orange liqueur, such as Cointreau
6 eggs, separated
1 c. sugar
2 tbsp. orange juice
4 tsp. grated orange peel
1/2 c. plus 1 tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. baking soda
1 c. chopped walnuts

Combine cranberries and liqueur in bowl for 10 minutes. Drain mixture, reserving liqueur for filling. Toss cranberries with 1 tablespoon flour; set aside.

Place egg yolks in clean bowl. Beat 2 minutes, at high speed, until thick and lemon colored. Reduce speed and gradually add sugar; beat 1 minute. Add orange juice and peel. Beat on low speed for 15 seconds, until mixed.

Combine 1/2 cup flour, baking powder, allspice, ginger, salt and baking soda. Add to egg yolk mixture and beat until thoroughly blended. Add cranberries and walnuts; mix well.

In a separate bowl, beat egg whites until stiff but not dry. Fold egg whites into batter.

Pour batter into 2 greased and floured 8 inch cake pans. Bake at 375 degrees F. for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes, remove and cool completely on wire rack.

When cool, slice each layer in half. Spread orange buttercream filling between layers, reserving a small amount to pipe on top of cake. Garnish with whole cranberries.

Yield: One 8 inch torte.

ORANGE BUTTERCREAM FILLING:

2 c. butter, softened
5 c. powdered sugar
4 tbsp. grated orange peel
Liqueur reserved from cranberries

Place butter in bowl. Beat 2 minutes at medium speed. Sift sugar into bowl. Reduce speed and mix 15 seconds. Add orange peel and liqueur. Beat until light and fluffy. Yield: 4 cups.