3 eggs
2 cups sugar
3/4 cup butter or margarine, softened
1 t almond extract
2 cups 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, or about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in the cranberries and pecans. Spread in a greased 13x9x2 baking pan. Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted near the center comes out clean. Serve with whipped cream, if desired.
| Updated 12/19/00 |
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