Instructions: Preheat oven to 325F. Butter & flour a 10" tube pan.

Cream the butter for 2 minutes until lightened in color. Gradually add the sugar & beat on high speed for 5 minutes. Add the eggs, one at a time, beating well after each addition. Mix the cranberry sauce well into the batter.

Sift together the flour, salt & soda. Add 1/2 of the flour to the batter, blending well, then add the buttermilk. Add the remaining flour.

Blend the zest & juice well into the batter. Fold in the chopped walnuts & 1 cup cranberries. Pour the batter into the prepared pan. Sprinkle the remaining 1/2 cup cranberries on top of the cake & lightly push into the batter with a rubber spatula.

Bake in tube pan for 65-70 minutes or until the cake tests done. Cool in the pan for 15 minutes, then turn out onto a rack & cool completely.

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