Beat butter at medium speed with an electric mixer until creamy.  This could take up to 7 minutes. Gradually add sugar, and zest (all at once) beating at medium speed until light and fluffy.  Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk and orange juice, beginning and ending with flour. Beat at low speed just until blended after each addition. The batter should be smooth with no lumps. Fold in cranberry sauce and pecans.

Pour into a greased and floured 10-inch tube pan.

Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

Decorate as desired. I used a dusting of sugar and the cranberry juice.