Cranberry Christmas Cake

This cake is a nice addition to your Christmas table.


3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz. fresh cranberries
Rum (to taste), optional

Preheat oven to 350F.

With a mixer, beat the eggs with the sugar until slightly thickened and light in colour, 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 the next 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 flour until just combined.  Add the cranberries and stir to mix throughout.  Spread in a buttered 9×13″ pan.

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the centre of the cake comes out clean.  Let cool completely before cutting into small slices.

Note: I decided to make this cake on Christmas Eve and couldn’t find any fresh cranberries so I substituted Craisins which I soaked in rum to soften them up before adding.





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