CRANBERRY SAUCE CAKE

Shared with us by Sherry Stevenson, our Parish Nurse

3 cups all-purpose flour

1-1/2 cups sugar

1 cup mayonnaise

1 can (16 oz) whole-berry cranberry sauce

1/3 cup orange juice

1 T. grated orange peel

1 t. baking soda

1 t. salt

1 t. orange extract

1 cup chopped walnuts

ICING

1 cup confectioners sugar

1 to 2 T. orange juice

In a mixing bowl, combine flour, sugar, mayonnaise, cranberry sauce, orange juice and peel, baking soda, salt and extract; mix well. Fold in the walnuts. Cut waxed or parchment paper to fit the bottom of a 10-inch tube pan. Spray the pan and paper with nonstick spray. Pour batter into paper-lined pan. Bake at 350 degrees for 60-70 minutes or until the cake tests done. Cool 10 minutes in the pan before removing to a wire rack. Combine icing ingredients; drizzle over the warm cake. Yield: 12-16 servings. Note: It is not recommended that you use light or low-fat mayonnaise products for this recipe.

This cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is.