Preheat oven to 350°

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! The 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. (Do not use the beater for this step.)

Spread in a buttered 9×13 pan

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Let cool completely before cutting and serving.