2 cups sugar
¾ cup butter, softened
1 tsp vanilla
2 cups flour
12oz fresh cranberries
In 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. The mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla. Mix 2 minutes.
With a large spoon or large scrapper, stir in the flour until just combined
Fold in cranberries
Using butter, cover the bottom and sides of a 9×13 pan.
Bake 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.