Cranberry Cake
Combine fresh, tart cranberries with a sweet, butter batter to make Cranberry Cake, a perfect dessert for every holiday, even self-proclaimed ones.
Cook Time 45 minutes mins
Total Time 45 minutes mins
Servings 16
Calories 252 kcal
- 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.
Calories: 252kcal
Keyword cake, cranberries