Inexpensive Cranberry Lemon Cake

1/4 c. shortening
1 c. sugar
1 egg
2 c. sifted all-purpose flour
2 t. baking powder
1/4 t. salt
3/4 c. milk
1 t. lemon extract

Topping:
3 T. sugar
1 t. grated lemon rind
1/4 t. cinnamon
Dash nutmeg
1/3 c. walnut halves
2/3 c. jellied cranberry sauce, diced

Cream shortening and sugar until light and fluffy. Beat egg and add to creamed mixture. Mix well. Sift the dry ingredients and add alternatively with the milk to the creamed mixture. Add lemon extract. Pour into a greased 8 x 8 x 2" pan.

Mix sugar and lemon rind well. Add spices and walnuts. Add cranberry sauce last, and immediately spread topping evenly and lightly over the batter in the pan.

Bake at 350 degrees for 50 minutes or until done.

Adapted from 101 All-Time Favorite Cranberry Recipes, p. 21.