1 1/2 c. chopped, fresh cranberries
1 1/2 c. sugar
3 c. flour, unsifted
2 1/4 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 tsp. ground mace
2 tsp. grated orange peel
1 1/2 tsp. salt
3/4 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. shortening
1 c. orange juice
2 eggs, beaten
1 1/2 c. chopped nuts

Preheat oven to 350 degrees. Grease a 9 x 5 x 2 3/4 inch loaf pan. Combine cranberries with 1/4 cup of the sugar. In a large bowl, combine flour, baking powder, cinnamon, mace, orange peel, salt, baking soda, cloves, and the remaining sugar. Cut in shortening with a pastry blender until mixture resembles cornmeal. Add orange juice and eggs; mix well. Stir cranberries and walnuts into the batter. Pour into greased pan. Bake until a cake tester comes out clean or about 1 hour and 10 minutes. Turn on wire rack to cool.