Cranberry Cake

1 1/2 cups whole berry cranberry sauce (MUST be the whole berry kind)
1 cup nuts (pecans or walnuts, or whatever you like in cake)
Grated rind of one orange
1/3 cup orange juice (about as much as one juice orange yields)
1 cup regular mayonaisse (don't use the lite or cholesterol-free kind)
3 cups self-rising flour (this has the leavening and salt added)
1 1/2 cups sugar

Grease and flour a 9-inch Bundt pan.  Combine cranberry sauce, nuts,
mayonaise, juice and rind.  Add flour and sugar; stir until well
combined.  The batter will be quite thick, but that's ok.  Pour
into prepared pan and bake at 350 for about an hour, or until it
tests done with a toothpick.

May be frosted with 2 Tbl butter, 1/4 cup jellied cranberry sauce,
and 2 cup powdered sugar, beaten until fluffy.  Powdered milk may
be substituted for some or all of the sugar.  I prefer this cake
unfrosted, though.

Because it contains no raw eggs, you can let the kids lick the bowl
without fear of samonella.

Courtesy of Esther Sherr, December 13, 1992