Adapted from Barefeet in the Kitchen
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries
Beat eggs and sugar for about 5 to 7 minutes, until the mixture is slightly thickened and almost doubled in size. Add butter and vanilla then beat for 2 more minutes. Mix in flour until just combined then stir in cranberries until mixed throughout batter.
Pour batter into a greased/buttered 9x13 pan. Bake for 40-50 minutes or until lightly browned on top. (Check done-ness with toothpick inserted near middle of cake.)
Let cool completely in the pan before you cut into slices.
Makes anywhere from 12 to 24 pieces, depending on how small you cut your pieces.