Cranberry Christmas Cake

• servings: 16 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

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. (This pan is my favorite!) 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!

Nutrition

• Calories: 252 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 53 mg
• Sodium: 88 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 2 g