Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup butter (at room temperature)
- 1 teaspoon orange extract (or vanilla)
- 1 orange, zested (optional)
- 2 cups all-purpose flour (plain)
- 12 ounces fresh cranberries (or frozen, thawed, left whole or chopped)
- 1/2 cup chopped pecans (toasted, optional)
How to Make
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Step 1: Preheat oven to 325 degrees (Pyrex).
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Step 2: 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.
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Step 3: Add the butter, extract and zest; mix two more minutes.
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Step 4: Stir in the flour until just combined. Add the cranberries and pecans, and stir to combine.
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Step 5: Spread in a 9x13 Pyrex dish, sprayed with cooking spray. Bake for 40-45 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
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Step 6: Let cool completely before cutting into squares.
Tips & Variations
- Cooking spray
- 13x9 Pyrex dish (or bake at 350F for metal)
We hope you enjoy this recipe!
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