This is such a festive cake for either Thanksgiving or Christmas and so moist. My son who does not care much for cranberries, likes this cake.
Ingredients:
- 3 eggs
- 2 cups sugar
- 3/4 cup butter or margarine, softened
- 1 tsp. 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 the 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 13x9x2 baking pan. Bake at 350 degrees F. for 45 to 50 minutes or until a wooden pick inserted near the center comes out clean. Serve with whipped cream if desired
| Servings: | 16-20 |
| Time: | 15 Minutes Preparation Time
45-50 Minutes Cooking Time |
Source: Taste of Home cookbook
By Laniegirl
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