1 c. chopped pecans (about 5 oz.)
1 1/2 c. cranberries
2 c. sugar
1 c. sweet butter, room temp.
5 lg. eggs
1/4 c. sour cream
1/4 c. orange liqueur
2 tsp. vanilla
1 tsp. grated orange peel
1 1/4 c. all-purpose flour
1 c. cake flour
1/2 tsp. salt
Powdered sugar

Preheat oven to 350 degrees. Butter and flour 2 1/2 quart tube cake pan or two 8 1/2 x 4 1/2 inch loaf pans.

Place pecans on cookie sheet and bake until lightly colored, about 10 minutes. Cool. Coarsely chop cranberries.

Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time. Beat in sour cream, then liqueur, vanilla and orange peel.

Sift all-purpose flour, cake flour and salt together. With mixer on low speed add dry ingredients to egg mixture and stop when all flour has been added. Mix by hand until just combined. Fold in pecans and cranberries.

Pour batter into prepared cake pan. Tap pan on counter to release any air bubbles. Bake until tester inserted in center comes out clean, about 45 minutes for loaf pans and about 1 hour for tube pan. Cool cake in pan 10 minutes. Turn out onto rack and cool completely.

Wrap in plastic and refrigerate at least 1 or 2 days (can be frozen up to one month). Dust cake lightly with powdered sugar before serving.