2 c. all-purpose flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 c. lowfat sour cream
1/3 c. vegetable oil
2 eggs
1 tsp. vanilla extract
1 tsp. orange peel, grated
1 carton OR jar (12 oz.) cranberry orange sauce
1/3 c. pecan halves

Preheat oven to 350 degrees. In large bowl, combine flour, sugar, baking powder and baking soda. Add sour cream, oil, eggs, vanilla and orange peel. With electric mixer at medium speed, beat 2-3 minutes until well blended. Spoon batter into two 8 or 9 inch round foil cake pans. Place 4-6 spoonfuls of cranberry-orange sauce randomly on top of each pan of batter. With a knife, swirl cranberry sauce into the batter. Arrange pecan halves around outside edge of cake. Bake 30-35 minutes or until top is golden brown. Cool on wire rack.

Makes 2 cakes, 12-16 servings. Preparation time is 15 minutes. Baking time is 30-35 minutes. Cooling time is about 40 minutes.