1 c. Brown Sugar
1/2 c. Shortening
2 Eggs
3/4 c. Sour Milk
1 c. Whole Cranberry Sauce
2 c. Flour
1 tsp. Soda
1 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1/4 tsp. Cloves
1 c. Raisins
1 c. Walnuts, chopped

Cream together brown sugar and shortening.
Add eggs and beat until fluffy.
Mix in cranberry sauce.
Add sour milk alternately with the flour and spices, starting and ending with the flour.
Fold in raisins and nuts.
Pour batter into a greased and floured bundt pan.
Bake 55-60 minutes at 350°F.
Let cool on wire rack 10 minutes before removing from pan.
Place cake on serving plate and pour glaze over top of cake letting it drizzle down sides of cake.

Glaze:
3 oz. Cream Cheese, softened
2 c. Powdered Sugar
1/2 tsp. Vanilla
2 Tbsp. Milk

Cream together cream cheese, powdered sugar and vanilla.
Gradually add milk and beat until smooth.