Home / Recipes / Breakfast/Brunch / Cranberry Weekender ...
Breakfast/Brunch|Dessert & Baking|Fresh Fruit

Cranberry Weekender Cake



  • 10” round spring pan
  • 3 eggs
  • 2 cups sugar
  • ¾ cup butter
  • 1 tsp. vanilla
  • Pinch of salt
  • Zest of one lemon
  • 2 T milk
  • 2 cups flour
  • 2 cups frozen cranberries
  • Note: this recipe does not use baking powder!



  • Preheat oven to 350° F
  • Put parchment paper on the bottom of pan and butter the inside of the pan
  • In a bowl beat 3 eggs. Add sugar and beat 3-4 minutes until the volume triples and turns white.
  • Add softened butter and vanilla, mixing to incorporate.
  • Add milk, lemon zest and salt and finally add the flour little by little.
  • Wash cranberries and drain them well with water; then put a spoonful of flour over them and mix. Fold them into the batter gently with a spatula.
  • Scoop the dough into spring pan and level with spatula.
  • Bake for about 40-50 minutes at 350° F or until a toothpick comes out clean.
  • Above will form a crispy crust and the color should be golden brown! Let the cake cool and then place the cake on a platter. Tip: make an extra cake for your colleagues on Monday. They'll love you for it!


Contact Us Member Portal