This is a very pretty cake and delicious. It needs no topping but it's good with whipped cream or ice cream. I call it Christmas cake because the first time I made it was Christmas time and my daughter's fiance kept saying he didn't like cranberries so he wasn't going to try it. Finally I got him to eat a peice, he loved it and ate almost the whole cake! Now every year he says to me " hey, Mom, are we having Christmas cake this year?", of course he asks at Easter, Thanksgiving, Halloween, Fourth of July......LOL!!
With a mixer, beat the eggs with the sugar 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 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 9x13 pan. Bake for 40-50 minutes or until very lightly browned and toothpick comes out clean. Let cool completely before cutting into pieces.