2 sticks butter
2 c. sugar
4 eggs
1/2 c. evaporated milk
1 tsp. vanilla
2 c. all purpose flour
1 c. chopped raw cranberries
1 c. chopped nuts

Cream butter and add sugar, 1 cup at a time, continuing to mix. Add eggs, 1 at a time, creaming all the while. Stir in evaporated milk and vanilla and blend in flour. You may use fresh or frozen cranberries. If using frozen, thaw. Add chopped cranberries and nuts to cake batter. Pour into greased and floured tube pan. Bake at 325 degrees until golden tan, a little over an hour. Let cake sit 5 minutes before inverting pan on serving dish.