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3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups of fresh or frozen cranberries, thawed
2/3 cup chopped pecans
whipped cream, optional
1. In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
2. Add butter and extract, beat 2 minutes. Stir in flour until combined. Stir in the cranberries and pecans.
3. Spread in a greased 13-in. x 9-in. x 2-in. baking pan.
4. Bake at 350F for 45-50 minutes or until a toothpick inserted near the center comes out clean.
5. Serve with whipped cream if desired.
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