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![](https://recipesfiber.com/wp-content/uploads/2022/11/Cranberry-Christmas-Cake.jpg)
Last year this was a big hit. Posting it early this year ![😄](https://static.xx.fbcdn.net/images/emoji.php/v9/td2/1/16/1f604.png)
![😋](https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png)
![😄](https://static.xx.fbcdn.net/images/emoji.php/v9/td2/1/16/1f604.png)
![😋](https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png)
Ingredients
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
12 oz fresh cranberries
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Instructions
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 9×13 pan. ( This pan is my favorite!) Bake for 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 cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!
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