Cranberry Christmas Cake

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 3 Eggs

Found on barefeetinthekitchen.com

Description

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

Directions

• 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.
• 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 1x2, so that they could be easily eaten at a party. Enjoy!