3 1/2 c. flour
1 tsp. salt
4 tsp. baking powder
2 eggs, well beaten
2 c. sugar
1 c. milk
1/2 c. vegetable oil
1 tbsp. butter
4 c. cranberries

Preheat oven to 375°F.

Blend 2 cups flour, salt, and baking powder. Set aside.

In a separate medium sized bowl, combine eggs, 1 cup sugar, milk and oil. Add to flour mixture. Blend until smooth.

Pour batter into a greased and floured 9 x 13 inch pan. Put cranberries through food chopper using coarse blade or pulse in food processor until coarsely chopped. Toss in granulated sugar, if desired. Sprinkle over the batter.

Combine 1 1/2 cups flour with 1 cup sugar. Cut in butter until mixture resembles coarse meal. Sprinkle over cranberries.

Bake at 375°F for 50 minutes or so until cake is done.

Serve warm or at room temperature.

VARIATIONS: Other fresh fruits can be used such as apples, blueberries, peaches. etc.