Cranberry Christmas Cake

I was wanted to bake something festive looking and tasting for the Christmas season, when I came across this recipe from Barefeet in the Kitchen. Once I tried it I fell in love and it is now a favorite. It is also just as delicious substituting the cranberries for blueberries in the recipe.

Ingredients:

3 eggs

2 cups sugar

3/4 cup butter softened

1 teaspoon vanilla

2 cups all-purpose flour see note below for gluten-free alternative

12 oz fresh cranberries

Directions:

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. Let cool completely before cutting into small squares.