This might be the only cake I've ever tasted that basically screams holidays to me. It is pure heaven to eat. I made nine different desserts for a Thanksgiving event and this was my absolute favorite, by far. While I sent almost all the other leftover sweets home with friends and family, I saved two small pieces of this just for myself. I also picked up two more bags of cranberries, so that I will be able to enjoy this cake throughout the coming year!
Cranberry Christmas Cake
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. 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 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. (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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