This is the time of year for all things cranberry. This cake is really easy to make and is not too sweet…makes for a delicious breakfast, or for the end of a rich holiday meal.

Ingredients:

• 3 large eggs, room temperature

• 2 cups granulated sugar

• 3/4 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract (optional)

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 12 oz fresh cranberries (about 2 cups)

• Powdered sugar for dusting (optional)

Instructions:

1. Defrost your cranberries if they are frozen (they keep almost forever frozen). Sort through them carefully by hand, discarding any that are soft or broken. Wash them. The amount doesn’t have to be exact.

2. Preheat the oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper. In a large mixing bowl, beat the eggs and sugar together on high speed for 5-7 minutes until the mixture is thick and pale. This step is crucial to give the cake a light and airy texture.

3. Gradually beat in the softened butter until fully incorporated. Add the vanilla extract and almond extract and mix well.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture. Be careful not to overmix.

5. Fold the fresh cranberries into the batter, ensuring they are evenly distributed. The batter will be thick, but this helps suspend the cranberries in the cake as it bakes.

6. Pour the batter into the prepared baking dish and spread it out evenly. Bake for 40-50 minutes, or until a toothpick or knife blade inserted into the center comes out clean. The top should be golden and slightly crisp.

7. Let the cake cool completely in the pan before cutting it into squares. Dust with powdered sugar for a festive touch, or serve with whipped cream if desired.