Cranberry Christmas Cake

This festive cranberry cake is simple to make and perfect for any occasion. It is made with whole cranberries, and simple pantry staples. The top of the cake has the best, sugary, buttery, flakey layer that makes this cake so scrumptious! The tartness of the cranberries are balanced by the sweetness of the cake.

Ingredients:

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups all-purpose flour

12 oz fresh cranberries

Instructions:

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 9×13 pan. ( This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)

Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party.

Enjoy!