Ingredients

The following ingredients have 16 Servings
  • 3 eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3/4 cup butter (softened)
  • Optional: 1 tsp orange extract or 1 1/2 tbsp finely minced fresh orange zest
  • 1 teaspoon The Spice Hunter Vanilla Extract
  • 2 cups all-purpose flour (see note below for gluten-free alternative)
  • ¼ tsp kosher salt
  • 1 tsp The Spice Hunter Ground Cinnamon
  • ¼ teaspoon The Spice Hunter Whole Nutmeg
  • ½ teaspoon The Spice Hunter Ground Cloves
  • ½ tsp The Spice Hunter Ground Cardamom
  • 12 oz fresh cranberries

Instruction

  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar and all spices until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
  • This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, vanilla, and orange extract (if desired); mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  • Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 44-50 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Enjoy!