Christmas Cranberry Cake

Submitted by Kristi Arrowsmith

Christmas Cranberry Cake


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened
  • 1 tsp. vanilla
  • 2 cups flour
  • 12 oz. fresh cranberries


  • Preheat oven to 350 degrees. With a mixer, beat the eggs and 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 don’t skip this step. The mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla, mixing 2 more minutes. Stir in flour until combined. Add the cranberries and stir to mix throughout. Spread in a buttered 13x9 pan. Bake for 40-50 minutes or until lightly browned and a toothpick inserted near the middle comes out clean. Let cool completely before cutting into small pieces about 2”x2”. No icing is necessary but can be added if you wish.