Preheat oven to 350°F.

With a mixer, beat the eggs with the sugar until barely thickened and light in color, about 5-7 minutes. The mixture should nearly double in size. The eggs work as your leavening agent in this recipe, so don’t 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 9 x 13 inch pan.

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

Let cool fully before cutting. Small pieces, about 1 x 2 inches, are easy to serve at a party.