Cranberry Cake

[Guest guest]

Cranberry Cake

 

3 eggs

2 cups sugar

3/4 cup butter or margarine, softened

1 tsp almond extract

2 cups flour

2 1/2 cups fresh or frozen cranberries, thawed

2/3 cups chopped pecans

 

Whipped cream or vanilla icecream 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

until combined. Stir in cranberries and pecans. Spread in a greased 13x9x2

inch baking pan. Bake at 350 for 45-50 minutes or until a wooden pick

comes out clean. Serve with whipped cream or icecream if desired. Yield: 16

to 20 servings

 

~ P_T ~

/

 

A misery is not to be measured from the nature of the evil, but from the

temper of the sufferer.

-Joseph Addison, essayist and poet (1672-1719)