Here is where I originally found the recipe, via Pinterest!
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
2 cups flour
12 oz of fresh cranberries
Preheat oven to 350 degrees F. With a mixer, beat eggs with sugar until slightly thickened and light in color, about 5 to 7 minutes. The mixture should almost double in size. The eggs work as your leavening 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 and beat for 2 more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread batter into buttered 9 x 13 pan. Bake for 40 to 50 minutes or until very lightly browned and a toothpick inserted in center comes out clean. Let cool completely before cutting into small slices.
The original recipe does not call for a drizzle or light glaze but I think it would be perfect for this cake and may try that the next time I make it.