Double Cranberry Cake | Recipes

Double Cranberry Cake

(32) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

This delightful cake is packed with cranberries and even more cranberries! Topped with a zesty lemon glaze, it’s undeniably delicious.



3 cups 750 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking powder
¼ tsp 1 mL salt
1 cup 250 mL butter, softened
1 ½ cups 375 mL granulated sugar
4 eggs
2 tbsp 30 mL grated lemon zest
1 tsp 5 mL vanilla extract
1 cup 250 mL milk
2 cups 500 mL fresh or frozen cranberries
1 cup 250 mL dried cranberries


1 ½ cups 375 mL icing sugar
2 1/2 tbsp 37 mL lemon juice


  1. Preheat oven to 350ºF (180ºC). Grease a 10” (4L) tube pan.
  2. Combine flour, baking powder and salt in a medium mixing bowl. Reserve.
  3. Beat butter and sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick.
  4. Place batter in prepared pan.
  5. Bake in preheated oven for 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
  6. Glaze: Combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.


  • When baking this cake in two 8 ½” x 4 ½” (1.5L) loaf pans, bake at 350ºF (180ºC) for 60 to 70 minutes or until a toothpick inserted in centre of cakes comes out clean.

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