1-First: beat the 3 eggs with 2 cups sugar for 5-7 minutes until the mixture doubles in size and forms a ribbon when you lift the beaters. This step is crucial as it provides the lift without baking powder.

2-Next: add the 3/4 cup softened butter and 1 teaspoon vanilla, mixing for another 2 minutes to create a smooth base.

3-Stir in: the 2 cups all-purpose flour (or gluten-free alternative) until just combined, ensuring not to overmix for the best texture.

4-Fold in: the 12 ounces of fresh cranberries evenly to distribute them throughout the batter.

5-Press: the thick batter into a buttered 9×13 inch pan it’s more like dough, so don’t pour it.

6-Bake: for 40-50 minutes, checking with a toothpick; it should come out clean when done.

7-Let: the cake cool completely before slicing into 1”x2” pieces for neat servings.