This recipe is adapted from a Cooking Light recipe, and I have tried it out with fresh cranberries. I learned that fresh cranberries disappear from stores after Christmas time, and frozen cranberries can also be hard to come by. I found some frozen dark cherries and tested those in the recipe -- I almost like it better! This recipe can be used year-round with either fresh or frozen cranberries or cherries. I modified the original recipe by swapping out half of the white sugar with brown sugar, half of the white flour with whole wheat flour, and adding a little flax. These changes resulted in a somewhat "earthier," cake but still very moist and decadent. The cherries were a HIT with my Tiny Taste Testers!