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.
Source: http://www.barefeetinthekitchen.com
CT
Parsley & Sage 