Cranberry Christmas Cake
Description
If you’d like to give this away as gifts or serve it differently, try two 9-inch round cake pans or a muffin pan with liners (the batter will make about two dozen muffins). You’ll need to adjust the cooking time for smaller dishes, so start checking for doneness at 20 minutes, until a toothpick comes out of the center clean.
Ingredients
- 3 large eggs, room temperature
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2-1/2 cups fresh or frozen cranberries, thawed
- 2/3 cup chopped pecans
- optional: whipped cream and fresh cranberries
Directions
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish.
- Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. If desired, serve each piece with whipped cream and a cranberry.
