Cranberry Christmas Cake
Ingredients:
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Using a mixer, beat the eggs with the sugar until the mixture becomes slightly thickened and light in color, approximately 5-7 minutes. The mixture should almost double in size. This step is crucial as the eggs serve as the leavening agent for the cake.
- Incorporate the softened butter and vanilla extract into the mixture, and continue to mix for an additional two minutes.
- Gradually add the all-purpose flour to the mixture, stirring until just combined.
- Gently fold in the fresh cranberries until evenly distributed throughout the batter.
- Spread the batter evenly into a buttered 9×13 inch baking pan.
- Bake for 40-50 minutes, or until the cake is lightly browned and a toothpick inserted near the center comes out clean. (Approximately 43 minutes worked for me.)
- Allow the cake to cool completely before cutting it into small slices. For serving at parties, consider cutting the cake into pieces approximately 1 inch by 2 inches for easy consumption.
- Enjoy this delightful Cranberry Christmas Cake with your loved ones!
(Note: The 9×13 inch pan is recommended for optimal results.)