Cranberry Christmas Cake

The arrival of colorful cranberries in the grocery store is a sure sign that the holidays are near. This lovely winter fruit adds festive flavor for autumn and winter desserts, and is also a delicious accompaniment to poultry and pork. 

This Christmas Cranberry Cake recipe reminds me of my grandmother's cranberry bars, which are a favorite Christmas dessert from my childhood. An after-dinner cup of coffee enjoyed with this cake is now both a luxurious holiday treat and an easy dinner-party dessert. 

The ingredients are very simple, your eggs are as your only leavening, and this cake always comes out moist and tangy sweet.

  

CRANBERRY CHRISTMAS CAKE

Ingredients

3 whole eggs 

1 1/2 cups white sugar 

3/4 cup butter, softened 

1 teaspoon vanilla 

1/2 teaspoon almond extract

2 1/4 cups all-purpose flour 

12 oz fresh cranberries

For additional tartness, you may add 1TBS of orange juice concentrate

Instructions

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar for about 6 minutes, or until the mixture is thickened and forms a ribbon when the beaters are lifted out. (The eggs work as your leavening agent in this recipe). Add the butter, vanilla, and almond extract then mix for two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.Spread in a buttered 9x13 pan.  Bake for about 50 minutes, until very lightly browned. Let cool before cutting into small squares.