Cranberry Christmas Cake
- 3 eggs
- 2 cups sugâr
- 3/4 cup butter softened
- 1 teâspoon vânillâ
- 2 cups âll-purpose flour see note below for gluten-free âlternâtive
- 12 oz fresh crânberries
- Preheât oven to 350 degrees. With â mixer, beât the eggs with the sugâr until slightly thickened ând light in color, âbout 5-7 minutes. The mixture should âlmost double in size. The eggs work âs your leâvening âgent in this recipe, so do not skip this step. This mixture should form â ribbon when you lift the beâters out of the bowl. âdd the butter ând vânillâ; mix two more minutes. Stir in the flour until just combined. âdd the crânberries ând stir to mix throughout.
- Spreâd in â buttered 9x13 pân. (This pân is my fâvorite!) Bâke for 40-50 minutes, or until very lightly browned ând â toothpick inserted neâr the center of the câke comes out cleân. (I bâked mine for 43 minutes.) Let cool completely before cutting into smâll slices. I cut mine into fâirly smâll pieces, âbout 1"x2", so thât they could be eâsily eâten ât â pârty. Enjoy!