Cranberry Orange Crush Cake

Sift the first 4 ingredients together in a large bowl. Mix a small amount of flour mixture with cranberries, coating cranberries well; set aside. Add eggs, shortening or oil, milk, 1/2 cup orange juice, and vanilla to dry ingredients, blending well (stir or beat at low speed of an electric mixer for 30 seconds). Fold in floured cranberries, orange peel, and nuts. Spoon into a greased and floured 10-inch diameter Bundt pan. Bake in a preheated moderate oven (350 degrees F.) for 40 to 50 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from oven and cool in pan 10 minutes.

Turn cake out onto a wire rack; cool 5 to 10 minutes more. Turn cake onto a sheet of aluminum foil or wax paper. Pierce cake all over with a skewer or long wooden pick; drizzle remaining 1/3 cup orange juice over cake. Cool cake completely. Combine confectioners' sugar and cinnamon together; sift sugar mixture over cooled cake just before serving.

Note: May decrease shortening or oil to 1/4 cup; add 1/4 cup Smucker's Shortening & Oil Baking Replacement.

Note: May omit eggs; use the equivalent in egg substitute of 2 eggs, IE Egg Beaters.

Variations: Soak the cranberries in enough brandy or orange liqueur to cover berries thoroughly; cover and allow to stand at room temperature until all liquid is absorbed and cranberries are plumped. Do not coat plumped cranberries in flour.

Omit cranberries; use 1/2 to 3/4 cup dried blueberries or dried sweet dark (Bing) or golden (Rainier) cherries or seedless dark or golden raisins, or a combination.