2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries
Preheat oven to 350 degrees.
With a 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 two more minutes. Stir in the flour until just
combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 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