3 large eggs, separated

¾ cup granulated sugar

¾ cup salted butter

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

¾ cup dried cranberries

Preheat oven to 350 degrees. Butter a 10-inch round cake pan and set aside. Beat egg whites until stiff peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla, flour, and dried cranberries, and then fold in the egg whites. Pour into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool for 10 minutes in pan, and then transfer to a wire rack for complete cooling.