Ingredients
Equipment
Method
- Set the oven to 350°F (175°C) and generously butter a 9x13-inch baking pan.
- In a large bowl, use a mixer to beat the eggs and sugar together on medium-high speed until the mixture is pale, thick, and nearly doubled in volume, about 5–7 minutes. The batter should form ribbons when you lift the beaters.
- Add the softened butter and vanilla, then continue mixing for another 2 minutes until fully blended and smooth.
- Stir in the flour by hand, mixing just until no flour streaks remain, being careful not to overmix.
- Fold the cranberries gently into the batter until evenly distributed.
- Spread the batter evenly in the prepared pan.
- Bake for 40–50 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. (Check at 43 minutes for doneness.)
- Let the cake cool completely in the pan. Once cool, cut into small rectangles about 1x2 inches for serving.
Nutrition
Notes
For best results, beat the eggs and sugar fully to ensure the cake rises without added leavening. If you only have frozen cranberries, use them straight from the freezer without thawing. Allow the cake to cool completely before slicing for clean pieces. Store tightly covered at room temperature for up to 3 days, or freeze for longer storage. This cake pairs well with whipped cream or vanilla ice cream and is ideal for holiday gatherings or a simple, festive treat.