Ingredients
- 3 large eggs
- 2 cups sugar
- 3/4 cup butter
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 1/4 cups fresh or frozen cranberries
- 2/3 cup chopped pecans
- optional: whipped cream and fresh cranberries
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
- Beat the eggs and sugar until thick, then mix in the softened butter and almond extract.
- Stir in the flour until a thick batter forms.
- Fold in the cranberries and pecans, then spread the batter evenly in the pan.
- Bake for 40 to 45 minutes, until the top is golden and the center is set.
- Cool the cake in the pan before cutting it into squares.
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