Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. (Standard cranberry cake prep) :contentReference[oaicite:2]{index=2}

In a large bowl, beat the eggs and sugar with an electric mixer until the mixture is slightly thickened and lightened in color, about 5–7 minutes — this gives the cake its lift. :contentReference[oaicite:3]{index=3}

Add the softened butter and vanilla extract; mix for another 2 minutes until fully incorporated. :contentReference[oaicite:4]{index=4}

Stir in the flour until just combined; avoid overmixing. :contentReference[oaicite:5]{index=5}

Gently fold in the fresh cranberries so they are evenly dispersed. :contentReference[oaicite:6]{index=6}

Spread the batter into the prepared pan and smooth the top evenly. :contentReference[oaicite:7]{index=7}

Bake for about 45–50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. :contentReference[oaicite:8]{index=8}

Let the cake cool completely in the pan on a wire rack. Dust with powdered sugar before serving if desired. :contentReference[oaicite:9]{index=9}