Enjoy with a warm cup of coffee or as dessert.
Combine all ingredients for filling. Mix well; set aside.
Combine all ingredients except cranberries in large mixer bowl. Beat on medium speed of electric mixer for 2 minutes, or until smooth. Stir in cranberries. Spread 1/3 of batter in greased and floured 10” (4 L) tube pan. Sprinkle 1/2 of filling on top. Spread another 1/3 of batter over filling and sprinkle with remaining filling. Top with remaining batter. Bake at 350oF (180oC) for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool 20 minutes in pan, then turn out onto wire rack. Cool completely.
*To sour milk, put 1 tbsp (15 mL) lemon juice in measuring cup. Fill to 1 cup (250 mL) with milk. Let stand 5 minutes, then stir.
Combine ingredients, using enough orange juice to make a drizzling consistency. Drizzle over top of cake, letting it drip down sides.
· This cake freezes well. Omit glaze for freezing.