3 c. cranberries, rinsed
3/4 c. white sugar
1/2 tsp. grated orange peel
2 1/4 c. flour
2 c. packed brown sugar
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
2 tsp. baking soda
2 eggs
3/4 c. sour cream
1/4 c. butter, melted
1 c. coarsely chopped pecans

Combine 1 1/2 cups cranberries, white sugar and orange peel. Bring to a boil until berries pop and mix thickens, STIR! Remove from heat. Chop remaining cranberries and add to cranberry mixture. Cool.

In bowl combine brown sugar, flour, spices and baking soda. In another bowl beat eggs with sour cream. Stir egg mixture into dry mixture. Add butter, cranberry mixture and pecans. Oil and flour two 8 1/2 x 4 1/2 inch loaf pans. Bake 1 hour at 350 degrees.

Cool completely and wrap in foil and allow to age 1 week. The flavor will improve over several weeks. These cakes will keep for up to 3 months in a cool, dry place.