3 eggs
2 cups sugar
3/4 cup butter softened
1 teaspoon vanilla
1 teaspoon orange extract
2 cups all-purpose flour
12 oz fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. Add the butter, vanilla and orange extract; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. 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 into small slices.
