Winter Cranberry Cake
2 cups granulated sugar
1 ½ sticks butter, softened (¾ cup)
1 teaspoon vanilla extract
½ teaspoon orange extract, optional
2 cups all purpose flour
12 oz. Fresh cranberries
Preheat oven to 350 degrees
In a large bowl of a stand mixer, beat eggs with sugar until slightly thickened and light in color. This will take about 5-7 minutes. The mixture should almost double in size and form “ribbon” like batter. Since the eggs work as the leavening in this recipe, don’t skip this step.
Add the butter and vanilla extract and mix for 2 more minutes. Slowly add the flour just until combined. Don’t over mix.
Fold in the fresh cranberries. If you use frozen raspberries the batter will be very hard to mix.
The batter will be thick. Spread batter evenly into a greased 9x13 pan and sprinkle some granulated sugar on top to create a crispy topping when the cake is finished baking.
Bake for 45-50 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Allow cake to cool and cut into small squares. Enjoy!
Loosely cover cake at room temperature so the crispy top stays crisp.