Cranberry Cake (Dad’s Favorite)

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

Instructions

1. 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.
2. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add
   the cranberries and stir to mix throughout.
   
3. Spread in a buttered 9×13 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.)
   
4. 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!

Note:

Gluten-Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

16 Servings
From Barefeet in the Kitchen