- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened
- 1 tsp vanilla
- 2 cups of all purpose flour
- 12 oz fresh cranberries
Preheat oven to 350 degrees
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes
Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.Let cool completely before cutting into small slices.