Cran-orange Coconut Cake

One-half cup dried cranberries
One-fourth cup orange juice
One-half cup chopped pecans
2 tablespoons grated orange peel
2 tablespoons brown sugar
Three-fourths cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla extract
2 and two-thirds cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
one-fourth teaspoon salt
1 cup plus 2 tablespoons sour cream
1-and one-half cups flaked coconut
Confectioners’ sugar

In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2 – 3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a bowl; add pecans, orange peel, and brown sugar. Set aside.

In a large mixing bowl, cream butter, and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.

Spoon a third of batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.

Bake at 325° for 50 – 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.

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