1-Prepping Your Oven and Pan: First, preheat your oven to 175°C (350°F) and grease your cake pan or line it with parchment paper. This simple prep prevents sticking and ensures your cake releases easily, which I always find makes cleanup a breeze.

2-Mixing the Dry Ingredients: Next, in a bowl, whisk together your dry ingredients like the flour mixture to combine them evenly. If you’re opting for the gluten-free version, blend the brown rice flour, potato starch, tapioca starch, and xanthan gum first for a seamless substitute.

3-Creaming the Wet Ingredients: In another bowl, beat the softened butter and sugar until they’re light and fluffy, then add the eggs one at a time, mixing well after each. Stir in the vanilla extract to tie the flavors together, creating a batter that’s full of promise.

4-Combining and Baking: Gently fold the dry ingredients into the wet mixture until just combined, then mix in the fresh cranberries. Pour the batter into your prepared pan, smooth the top, and bake for 45-50 minutes or until a toothpick comes out clean. Let it cool for 15 minutes in the pan before moving to a wire rack the aroma alone will make you eager to try a slice!