Cranberry Cake

 

 Cranberries, butter, eggs, sugar, and flour are used to make this quick bread.

 

Ingredients

3 Eggs

2 Cup Sugar

3/4 Cup Butter

1 teaspoon Almond Extract

2 Cup Flour

12 ounces Fresh Cranberries

2 Tablespoons Sugar

 

Heat the oven to 350°F. I use a greased 9x13 inch pan.

Cream the sugar and eggs together in a mixing dish or with a stand mixer. Cream for 5 minutes or more, letting the eggs to become light and fluffy. This will also aid in the lifting of the cake.

Finally add softened butter and Almond Extract and continue to cream for a few minutes.

Stir in whole fresh cranberries and All Purpose Flour until just blended. The mixture is thick and sticky, much like cookie dough.

Distribute batter into a 913-inch baking dish that has been oiled or lined with parchment paper. You may alternatively divide the batter between two smaller cake pans.

 

Cook for 45-50 minutes at 350°F. Test with a toothpick in the center; it should come out clean or with only a few big crumbs.

Permit cake to cool before cutting into 1 or 2 inch squares and serving.