Cranberry Cake You’ll Want Every Season!

Ingredients

• 3 Large Eggs (room temperature)
• 2 cups Granulated Sugar
• 1 cup Unsalted Butter (softened, cut into cubes)
• 2 teaspoons Vanilla Extract
• 2.5 cups All-Purpose Flour (sifted)
• 1 cup Fresh Cranberries (rinsed and patted dry)

Instructions

1. Beat Eggs and Sugar

   In a large mixing bowl, add the three large eggs and two cups of granulated sugar. Using a stand mixer or handheld mixer, beat on medium‑high speed until the mixture is pale, thick, and has roughly doubled in volume, forming large peaks.

   Time: PT5M

2. Incorporate Butter and Vanilla

   Add the softened butter and vanilla extract to the egg‑sugar mixture. Mix for about two minutes until fully combined and the batter looks glossy.

   Time: PT2M

3. Fold in Flour

   Gradually add the sifted all‑purpose flour to the bowl. Using a rubber spatula, gently stir by hand until just combined; do not over‑mix.

   Time: PT2M

4. Add Fresh Cranberries

   Fold the fresh cranberries into the batter gently, distributing them evenly without crushing the berries.

   Time: PT1M

5. Prepare Pan and Transfer Batter

   Grease the 9x13‑inch baking pan with butter or non‑stick spray. Pour the batter into the pan and spread it evenly with the spatula.

   Time: PT1M

6. Bake the Cake

   Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 40‑50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 350°F

7. Cool and Serve

   Allow the cake to cool completely on a wire rack before slicing. Serve plain or with a dusting of powdered sugar.

   Time: PT30M

Nutrition Facts

Calories

300

Protein

4g

Carbohydrates

45g

Fat

12g

Fiber

2g