Preparation Steps

• Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the eggs with the sugar using an electric mixer on high speed for 5-7 minutes, until the mixture is light in color, slightly thickened, and has almost doubled in volume. This step is crucial as the eggs act as the primary leavening agent.
• Add the softened unsalted butter and vanilla extract to the egg and sugar mixture. Continue to beat for another 2 minutes until everything is thoroughly combined and smooth.
• Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the fresh cranberries until they are evenly distributed throughout the thick batter.
• Pour the batter into a buttered 9x13 inch baking pan and spread it evenly. Bake for 40-50 minutes, or until the top is lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and let it cool completely in the pan on a wire rack before cutting into small, party-sized slices. This ensures the cake sets properly and is easier to cut.