Cranberry Christmas Cake

By jeaninemg

Ingredients

• 3 eggs
• 2 C sugar
• 3/4 C butter softened
• 1 tsp. vanilla
• 2 C flour
• 12 oz. fresh cranberries

Details

Servings 1
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Tart cranberries, sweet buttery cake and a fantastic texture all combined to basically beg me to eat another piece.

This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffeecake in texture, but much lighter than the typical heavy version.

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. This 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 9 x 13 pan. Bake 40 - 50 minutes or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes. Let it cool completely before cutting into small slices.