Preheat oven to 350° F.
Grease and flour 12-cup bundt pan.
Zest the orange peel and set aside.
Peel the orange and purée.
Pore orange purée into measuring cup. Top up with orange juice to make 1 cup.
In large bowl, combine sugar and eggs, beat well.
Add melted butter or margarine. Beat well.
Add orange purée mixture, grated orange peel and orange extract. Beat well.
In smaller bowl, mix together flour, baking powder.
Add to creamed mixture.
Beat until smooth.
Bake at 350 degrees F for 60 minutes or until cake tests done.
Orange Cranberry Sauce
Mix everything except orange segments in a pot. Bring to a boil, reduce heat and simmer for 20-25 minutes. Gently stirring until the berries start to pop. Add orange segments half way through cooking time.
Remove from heat and add sugar if needed.