Makes: 12 servings (1 rectangular pan)
Ingredients: 3 eggs
1.5 C white sugar
.5 C brown sugar
3/4 C butter, softened
1 tsp vanilla
2 C white flour
1 pkg (12oz bag) fresh or frozen cranberries
Instructions
1. Preheat oven to 350F.
2. Use electric or stand mixer to beat eggs and sugar on medium to high speed until slightly thickened and light in color (5-7 min). The mixture look foamy and be almost doubled in size. The mixture is ready when it forms a ribbon as you lift the beaters out of the bowl.
3. Add the butter and vanilla; mix two more minutes.
4. Stir in the flour until just combined.
5. Add the cranberries and stir to mix throughout.
6. Spread in a pre-buttered 9x13 baking pan and bake for 40-50min, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
7. Let cool 15-20min before cutting into small slices. Tell yourself that because cranberries are good for you that this cake is therefore good for you. Bask in the glory of that lie. You will eat too many pieces: this much I know to be true.
