This is a wonderful cake to back at this time of year. It's perfect for the holiday season & it's so heart warming in the cold.
I used dried cranberries for the cake & they turned out great! But if you can find fresh cranberries that would be fantastic.
Don't worry about the cake not baking well, it's easy & will definitely work.

Ingredients:
80ml lemon juice
1 tablespoon white sugar
115 grams dried cranberries
245 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
200 grams unsalted butter, room temperature
200 grams white sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract

In a small saucepan over medium heat; bring the lemon juice, sugar & dried cranberries to a boil. Cover & remove from heat. Let cool completely & then drain, reserving cranberries.
Preheat oven to 177 degrees C. Butter loaf pan & then sprinkle with flour.
In a bowl whisk together the flour, baking powder & salt. Set aside.
In the bowl of your electric mixer, cream the butter until soft. Gradually add the sugar & continue to beat until light & fluffy. Scrape down the sides of the bowl. Then add the vanilla extract & eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add the flour mixture beating just until batter is smooth. Stir in the drained cranberries, making sure you do not over mix.
Pour the batter into the prepared pan & smooth the top with a spatula. Bake for approximately 50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven & place on a wire rack for 10 minutes & then remove it from the pan to cool completely.