1. 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.
2. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
3. Spread in a buttered 9×13 pan. Bake for 45-55 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 53 minutes, but every oven is different.)
4. Let cool 10-15 minutes before cutting. Serve slices with warm cream sauce on top. Enjoy!

Cream Sauce:

1. Combine ingredients and bring to a gentle boil over medium heat. Let boil for 4 minutes, stirring often. Serve warm over cranberry cake.