Cranberries are everywhere during this time of year. I’m always so happy to see the first fresh ones popping up in the grocery stores and farmers markets right before Thanksgiving and so sad to see them going away shortly after Christmastime. So during that period I tend to perhaps overdo it a bit on the cranberries. Muffins, bread, salad, pork loin, you name it, it will probably get some cranberries thrown in there somewhere.
This recipe is so easy and doesn’t have any weird ingredients, or very many ingredients at all, in fact. I love it because the bars are just slightly sweet, more of a shortbread sort of taste, and then you get a burst of tangy cranberry in every bite, and it is just heavenly. I’ve made these at least four times so far this season and every time I make them I wish there were more. With so many overly sweet and rich desserts during the holidays these were a refreshing change. We even ate them for breakfast.
I don’t know about you, but a couple of bags of berries will be finding their way into my freezer so I can be enjoying these long after cranberry season is over.
Cranberry Cake Bars
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
12 oz fresh cranberries
Preheat oven to 350 degrees. 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. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Fold in cranberries.
Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small squares.