Cranberry Cake
Taste of Home
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You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share.
-Marilyn Paradis, Woodburn, Oregon
SERVINGS: 16-20
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
Ingredients:
- 3 eggs
- 2 cups sugar
- 3/4 cup butter or margarine, softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2-1/2 cups fresh or frozen cranberries, thawed
- 2/3 cup chopped pecans
- Whipped cream, optional
Directions:
In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 16-20 servings.