Preheat oven to 350 degrees
3/4C butter, softened
2C all purpose flour
12oz fresh cranberries (frozen work well too)
Butter a 13 X 9 pan. I like to put parchment paper on the bottom.
Beat the eggs and sugar in a large bowl with an electric mixer until slightly thickened and light in colour about 5-7 minutes. The mixture should almost double in size. The mixture should form a ribbon when the beater is lifted up out of the bowl.
Add the butter and vanilla and mix two more minutes.
Stir in the flour until just combined.
Add the cranberries and stir to mix through the batter.
Spread batter in a buttered 13 X 9 pan.
Bake for 40-50 minutes or until very lightly browned and a toothpick inserted near the center comes out clean. Let cool completely before cutting into small slices.
Store lightly covered at room temperature.
Recipe from barefeetinthekitchen.com