Combine fresh, tart cranberries with a sweet, butter batter to make Cranberry Cake, a perfect dessert for every holiday, even self-proclaimed ones.
- 3 large Nature's Yoke eggs
- 1 3/4 cup sugar
- 3/4 cup butter, softened
- 1 tsp vanilla
- 2 cup all purpose flour
- 12 oz fresh cranberries
- Preheat oven to 350 F.
- Beat eggs with 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, so do not skip this step.)
- Add butter and vanilla and beat for two more minutes. Stir in flour just until combined. Add the cranberries and stir to mix throughout.
- Spread into a greased 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 squares.