COOKING INSTRUCTIONS

Preheat your oven to 350°F (175°C) and adjust the center rack position. Line a 9×13 inch cake pan with parchment paper, allowing some overhang for easy removal later.

In a stand mixer, cream together the softened butter and 2 cups of granulated sugar until light and fluffy. This process usually takes about 3-5 minutes.

Add the 3 large eggs, one at a time, to the butter-sugar mixture, mixing well after each addition.

Then, mix in the 1 teaspoon of vanilla extract and 2 teaspoons of orange zest until well incorporated.

Gradually add in the 2 cups of all-purpose flour, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.

Gently fold in the whole cranberries until evenly distributed throughout the batter. Pour the batter into the prepared cake pan, spreading it evenly.

Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for about one hour.

After cooling, carefully lift the cake out of the pan using the parchment paper overhang and place it on a wire rack to cool completely before slicing.

EXTRA TIPS

For a more festive touch, consider swirling in some cranberry sauce before baking for added moisture and flavor. Using room temperature ingredients helps achieve a fluffy and light cake.

If you want to elevate your cake, you can top it with white chocolate buttercream or simply dust it with powdered sugar for a beautiful presentation.

Make sure to store any leftovers in an airtight container to keep the cake moist, and enjoy it for days to come!