2 cups sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 1/2 teaspoons vanilla
1 teaspoon salt
2 tablespoons whole milk
2 cups flour
2 1/2 cups Plump & Moist Cranberries (about 1 ½ boxes)
Preheat oven to 350°F. Grease a 9×13 pan or a 10-inch spring form pan.
In a large bowl, beat eggs and sugar for 5-7 minutes, until eggs have increased in volume and stream into ribbons when you lift the beaters. Add butter and vanilla and beat until incorporated, about 2 minutes. Beat in milk and salt. Stir in flour, and then fold in cranberries. Scrape batter into prepared pan. Bake for approximately an hour, until a tester comes out clean. Cool on a wire rack. If using spring form, run a knife around the cake and then unmold.