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Cranberry Cake
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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
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. 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |