Ingredients

The following ingredients have 4 Servings
  • 3 large eggs (room temperature)
  • 2 cups granulated sugar
  • ¾ cup unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange zest
  • 2 cups all-purpose flour
  • 12 ounces whole cranberries (fresh or frozen)

Instruction

  • Preheat the oven to 350°F. Line a 9x13 pan with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs. Beat for 6 minutes. The mixture will be thick, fluffy, and ribbon-like.
  • Add the room temperature butter, orange zest, and vanilla extract. Beat for an additional 2 minutes on medium speed. Once done, remove the whisk attachment and swap it with the paddle attachment. Reduce the mixer speed to low and add in the flour slowly.
  • Once mixed, and thick, fold in the cranberries. Evenly spread the mixture into the baking pan.
  • Bake cake for 40-50 minutes or until the cake is golden brown with a flaky top layer. A toothpick inserted into the center of the cake will be clean once removed.
  • Allow the cake to cool for one hour before removing it from the pan and slicing.