Cranberry Christmas Cake

Name: Cranberry Christmas Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 20 servings.
Ingredients: 3 large eggs, room temperature; 2 cups sugar; 3/4 cup butter, softened; 1 teaspoon almond extract; 2 cups all-purpose flour; 2-1/2 cups fresh or frozen cranberries, thawed; 2/3 cup chopped pecans; Optional: Whipped cream and fresh cranberries

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 20 servings.

The ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas cake many times to share. —Marilyn Paradis, Woodburn, Oregon

Ingredients

3 large eggs, room temperature
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Optional: Whipped cream and fresh cranberries

Directions

1. Preheat oven to 350°. In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish.
2. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. If desired, serve each piece with whipped cream and a cranberry.

Nutrition Facts

1 piece: 227 calories, 10g fat (5g saturated fat), 46mg cholesterol, 66mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.

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