Dawn NoltAuthorDawn NoltCategory, Tags, DifficultyBeginnerRating

Combine fresh, tart cranberries with a sweet, butter batter to make Cranberry Cake, a perfect dessert for every holiday, even self-proclaimed ones.

Yields16 Servings
Cook Time45 mins

 3 large Nature's Yoke eggs
 1 ¾ cups sugar
 ¾ cup butter, softened
 1 tsp vanilla
 2 cups all purpose flour
 12 oz fresh cranberries

1

Preheat oven to 350 F.

2

Beat eggs with 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, so do not skip this step.)

3

Add butter and vanilla and beat for two more minutes. Stir in flour just until combined. Add the cranberries and stir to mix throughout.

4

Spread into a greased 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 before cutting into small squares.

Ingredients

 3 large Nature's Yoke eggs
 1 ¾ cups sugar
 ¾ cup butter, softened
 1 tsp vanilla
 2 cups all purpose flour
 12 oz fresh cranberries

Directions

1

Preheat oven to 350 F.

2

Beat eggs with 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, so do not skip this step.)

3

Add butter and vanilla and beat for two more minutes. Stir in flour just until combined. Add the cranberries and stir to mix throughout.

4

Spread into a greased 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 before cutting into small squares.

Cranberry Cake