From Gourmet (magazine, presumably).
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Holiday Cranberry Cake
Run cranberries through food chopper while still frozen–saves mess.
1 (1 lb. 3 oz.) pkg. lemon cake mix
1 (3 oz.) pkg. cream cheese, softened
3/4 cup milk
4 eggs
1-1/4 cup ground cranberries
1/2 cup ground walnuts
1/4 cup sugar
1 tsp. mace (optional)
Blend cake mix, cream cheese and milk; beat with mixer two minutes at medium speed. Add eggs; blend and beat for two additional minutes.
Thoroughly combine the cranberries, walnuts, sugar and mace; fold into cake batter. Pour into a well-greased and floured 10″ tube or bundt pan. Bake at 350 degrees one hour or until done. Cool 5 minutes. Remove from pan. Cool on wire rack. Dust with confectioners sugar if you wish.
From Gourmet.