Hi Mary,

Here is a re-post of the Cranberry-Lemon Cake I made. It is especially good with coffee.

Happy Cooking! Gina
Lemon-Cranberry Cake

After Thanksgiving and Christmas, I always watch for the excess cranberry bags to go on sale, I stock them in my freezer so that I may use all year round.

2 1/4 fresh cranberries
2 sticks butter, softened
1 1/2 c. sugar
grated zest and juice of 2 lemons
3 eggs
3 c. flour
1 c. sour cream
1 1/2 t/ baking soda

Glaze:
2 c. confectioner's sugar
1/2 c. fresh lemon juice

Preheat oven to 350. Butter a bundt pan. When you sue the frozen cranberries, they will not sink to the bottom of the cake.

In a mixing bowl, cream the butter, sugar and lemon zest til light in color. Add the lemon juice, eggs and 1 c. of flour. Mix at med. speed till well blended. Add the sour cream and another c. of flour and baking soda. Mix at low til no traces of flour remain. Combine the frozen cranberries with the remaining cup of flour. Fold this mix into the batter. Spoon the thick dough into the prepared bundt pan. Bakea for 1 hour or until a toothpick inserted in middle comes out clean. Cool for 15 mts. in pan. Then invert. Let cake cool completely before glazing. Make glaze by mixing conf. sugar and juice together til smooth. Drizzle all over.