It's unbelievable that tomorrow we will be cutting turkey and off we are thrown into the Holiday season. It comes so fast and goes by even faster and although, it is the most wonderful time of the year, by January 1 I am ready to move on and take the decorations down. However, right now it's the time to take it all in and enjoy the traditions that we all have brought from different parts of the country.
I remember as a little girl, my mom would go to the forest cranberry picking. She would have a big comb with a basket at the end where she would collect the berries in. Our job would be to pick out the leaves and little twigs mixed up with the dark red berries.
Although, I was not a fan of cranberries back then, I love them now and if you are a cranberry hater this cake will sure change your mind. The mix of sweet and tart flavors totally explodes in your mouth and you seriously have to stop yourself from eating more of it.
I think it's the best when it cools a bit but it's still warm. The top is still very crunchy and adds a wonderful texture to the cake.
No baking powder or baking soda in this recipe so I'm crossing your fingers that you have a kitchen aid mixer because there is plenty of beating involved.
Ingredients (by Barefoot In The Kitchen)
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries
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 (seriously, double the size). 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. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.