Butter bottom and sides of 9-inch round cake pan 1 1/2 inches deep with 3 tablespoons soft butter. Sprinkle 1/2 cup sugar evenly over bottom and arrange 1 pound cranberries, rinsed and picked over and patted dry in pan. (I use frozen straight from the freezer.)

In a bowl cream together 6 tablespoons unsalted softened butter and 1/2 cup sugar. Add 1 large egg and 1 teaspoon each of vanilla and minced orange rind (I use fresh). Beat until well-combined.

In another bowl sift together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons double-acting baking powder and 1/4 teaspoon salt. Stir flour mixture into butter mix, 1/2 cup at a time, alternately with 1/2 cup milk. Stir until just combined.

Pour over cranberries. Smooth top and bake on baking sheet in the middle of oven preheated to 350 degrees. Bake for 1 hour or until top is well browned. Transfer to a rack and let cool in pan for 20 minutes. Run thin knife around edge and invert onto a cake plate.

In a small saucepan melt 1/3 cup red currant jelly over low heat. Brush over cake. Serve warm or at room temperature. I like to serve whipped cream with this cake.