Cranberry Nut Cake

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Pre-heat oven to 300 F. Grease and flour a bundt cake pan.

In a mixing bowl, combine the cranberries, almonds, orange zest and 1/2 cup flour. Set aside.

In a large mixing bowl, beat together butter and sugar until creamy. Beat in vanilla, almond, and eggs, one at a time. Set aside.

In another mixing bowl, stir together remaining flour, baking powder, and salt.

Add dry ingredients to creamed mixture alternately with milk, beginning and ending with the dry ingredients. Stir in cranberry mixture.

Bake for 55 to 65 minutes or until a toothpick inserted into the the center of the cake comes out clean.

Cool cake on a wire rack for 10 minutes, then turn out onto the rack to cool completely.

When completely cool, wrap cake in aluminum foil and store in a cool place for a few days to allow it to soften and the flavors to mingle.

Before serving, dust with icing sugar.