Monday, February 1, 1988

Cranberry Cake

Cranberry Cake
3 Eggs
2 Cups sugar
3/4 Cup softened butter
1 teaspoon almond extract
2 cups all purpose flour
2 1/2 cups fresh or frozen cranberries
2/3 chopped pecans or walnuts.
Beat eggs and sugar about 5 minutes until well-blended and light yellow. Add butter and almond extract and beat for 2 minutes. Stir in flour until combined then stir in cranberries and nuts. Grease and flour a 9 X 13 pan and bake at 350 degrees for 45 minutes.

Lorinda sweetens her cranberries first by bringing 1 cup of water and 1 cup of sugar to a boil then adding cranberries and cooking on low for 5 minutes. Drain and add to dough. Lorinda also prefers walnuts in this recipe.

Ani likes it tart. It makes sense when you think about it....

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