Directions

1. Soften butter and margarine slightly by sitting out at room temperature.
2. Zest a large lemon and set zest aside. Cream butter, margarine and sugar in a mixing bowl. Add eggs one at a time, mixing well with each addition. Add vanilla and lemon zest. Mix.
3. Mix the flour and the baking powder in a separate bowl.
4. Add dry ingredients alternatively with the cup of warm water. Starting and ending with the water. Scrape down the bowl to ensure it is well mixed.
5. Lightly spray a tube pan with cooking spray and flour the pan as well to prevent sticking. Pour the cake batter into the tube pan.
6. Put the pan into a COLD oven. Turn the oven to 350°F for one hour. A toothpick will come out clean when it is done. Cool slightly then remove from the tube pan onto a plate.
7. While the cake is baking, prepare the cranberry syrup. Place the cranberries, water, sugar into a small saucepan. Cook over medium heat bringing to a boil. Reduce heat to low and simmer until the cranberries fall apart. This should take 15-20 minutes. Strain the mixture into a bowl using a fine mesh strainer. Let the mixture strain for an hour. It will cool as it is straining. Store in a refrigerator when not using. This mixture makes roughly a cup of syrup. Recipe can be multiplied for more syrup.
8. Serve syrup over cake.