Ingredients
3 eggs
2 cup sugar
¾ cup butter, softened
1 tsp vanilla
2 cup all-purpose flour
12 oz fresh cranberries
Preparation
Preheat oven to 350 degrees F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color. The mixture should almost double in size and should form a ribbon when the beaters are lifted 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-inch pan. Bake for 40 to 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. Enjoy!
