Fresh Cranberry Cake, from Barefeet in the Kitchen, is easy and so delicious! The most important thing is to thoroughly beat the eggs and sugar until they are super light and fluffy. It forms a nice crust on top by itself and keeps very nicely for a few days. Had a piece with my dear friend Louisa yesterday and it’s perfect with afternoon tea!
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
zest of 1 orange
2 cups all-purpose flour
12 oz fresh or frozen cranberries (about 2 1/2 cups)
powdered sugar, for dusting (optional)
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, vanilla and orange zest; mix two more minutes. Gently stir in the flour until just combined. Add the cranberries and stir to mix throughout, and spread in a buttered 9×13 pan. The dough is quite thick, so you’ll need ot smooth it with a spatula.
Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
Let cool completely before cutting, and dust with powdered sugar.