2 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. butter
1 1/2 c. sugar
2 eggs
1 c. orange juice
1 c. chopped pecans
1 1/2 c. halved, uncooked cranberries

Sift flour, baking powder and soda. Cream butter and sugar. Add eggs, beat well. Blend dry ingredients alternately with orange juice. Add cranberries and pecans last. Pour into well greased 6-8 cup bundt pan. Bake 350 degrees, 50-60 minutes. Cool 5 minutes. Remove from mold. Spoon Red Ruby Sauce over warm cake. (Cake may be frozen and warmed before serving.)

RED RUBY SAUCE:

Cook 1 1/2 cups cranberries in 1/2 cup water until skins pop. Sieve. This should give you 1 cup juice. Add 1 cup sugar to hot juice. Stir until dissolved and slightly thickened.