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Cranberry Cake

This cake is a dense and rich cake balanced out with bright and tart cranberries!
Course: Dessert


  • 3 eggs
  • 2 cups granulated sugar
  • 3/4 cups butter
  • 1 t pure vanilla extract
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries coated in 1 T all-purpose flour


  • Preheat over to 350 degrees.
  • Generously butter a 9x13 baking dish.
  • In a large bowl add the eggs and sugar. Beat with an electric mixer on medium for 5 to 7 minutes or until the mixture forms a ribbon when pulling up the beaters.
  • Add the butter and vanilla extract. Continue to mix on medium for 2 more minutes.
  • Mix in the flour until just combined.
  • Be sure to coat the cranberries with 1 T flour to help the cranberries from sinking.
    Gently stir in the coated cranberries until incorporated.
  • Pour the mixture into the prepared baking dish.
  • Bake for 40 to 50 minutes or until the top is lightly brown and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool before serving.
  • Enjoy!