40-45 minutes


3 eggs

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.