Cranberry Christmas Cake

This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.

Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.

A few years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe.

This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.

This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.

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. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
2. 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!
3. ........................................

for full recipes please see : barefeetinthekitchen.com

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