This holiday cranberry cake, y’all. I think we made it at least three times last year at the holidays– it’s from Barefeet in the Kitchen and it’s a keeper. It was so good, we tried it with strawberries and blueberries this past spring. Also amazing.

It’s equal parts easy + yummy.

Here’s how to make it

Preheat your oven to 350. Beat eggs + sugar for 5-7 minutes. Mixture should almost double in size. Eggs work as a leavening agent, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add butter, vanilla and mix two more minutes. Stir in the flour until just combined. Batter will have the thickness of cookie dough.

Wash & rinse cranberries. Pat dry.

Add the cranberries to batter and stir gently.

Pour into a 9×13 pan. Bake at 350 degrees for 40-50 minutes, until lightly browned and cooked throughout.

Cool and cut into slices. It will have this incredible, lightly-browned crusted top, reminiscent of buttery pound cake.

Add whipped topping to this holiday cranberry cake and its perfection on a plate. Cut it in squares and serve in a martini glass and it’s fancy and delish.

We served this with our traditional family brunch last year. It makes a delicious addition to the spread. Do you think this counts as fruit?

If you’re wanting more spectacular holiday desserts, check out this amazing Chocolate Bundt Cake or these Mini Cherry Cheesecakes. And if you’re looking for brunch recipes, try these Rosemary & Cheddar Scones or Dark Chocolate Cherry Mini Scones.

Want more holiday fun? Check it out here.

Easy Holiday Cranberry Cake

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Total Time: 1 hour 5 minutes
Yield: 16 1x

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Ingredients

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3 eggs
2 cups sugar
3/4 cup butter softened
1 teaspoon vanilla
2 cups all-purpose flour
12 oz fresh cranberries

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Instructions

Preheat oven to 350 degrees.
Beat eggs + sugar in a mixer for 5-7 minutes until slightly thickened and light in color. Mixture should almost double in size. Eggs work as a leavening agent, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes.
Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.
Spread in a buttered 9×13 pan.
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 into small slices.
These are adorable in martini glasses with cool whip, or on a decorative tray.