Florence Furlong of Aklavik, N.W.T., talks with Wanda McLeod on CBC Radio's Northwind today with suggestions on how to use this year's crop of wild cranberries. Listen to Northwind live from noon to 1 p.m. MT 

Florence Furlong's cranberry zucchini cake


3 eggs
1.5 cup sugar
1 cup oil
1/2 teaspoon vanilla
2 cups shredded zucchini
3 cups flour
2 teaspoons cinnamon
2 tea salt
1 teaspoons baking soda
1 tablespoon baking powder
1 cup cranberries

Preheat oven to 325 F. Beat eggs, stir in sugar, oil, zucchini and vanilla. Add remaining ingredients and stir until well blended. Bake in two loaf pans or bundt pan, 50-60 minutes for loaf pans or 60-70 minutes for bundt pan.

Cream cheese icing: Blend 1 cup butter, 1 package cream cheese, 1/2 cup icing sugar and 1/4 teaspoon lemon juice.