12 oz fresh cranberries
3/4 cup butter softened
2 cups all purpose flour
2 cups sugar
1 teaspoon vanilla
Preheat oven to 350°F.
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 inch pan. Bake 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. Small pieces, about 1 x 2 inches, are easy to serve at a party.