Prep 15 mins
Cook 45 mins
From Taste of Home magazine, Vol. 14, No. 6, December January 2007 and adapted slightly, replacing 3 large eggs with the equivalent of egg substitute...Make this for a new Thanksgiving, Christmas or Easter brunch tradition!
- 1⁄2 cup almond paste
- 6 tablespoons salted butter, softened
- 1⁄2 cup granulated sugar
- 2 tablespoons granulated sugar
- 3⁄4 cup egg substitute (Egg Beaters)
- 1 cup all-purpose flour
- 1⁄3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons almond extract
- 2 1⁄4 cups cranberries (fresh or frozen)
- Preheat oven to 325°F; grease an 8 inch square baking dish.
- In a small bowl, cream together almond paste, salted butter and the ½ cup of granulated sugar until fluffy.
- Add the egg substitute, beating well.
- In a separate bowl, sift together the all purpose flour and baking powder and stir into the creamed mixture.
- Stir in almond extract; Gently fold in cranberries.
- Spread evenly into the baking dish you greased at the start of this recipe and sprinkle with the remaining 2 tablespoons granulated sugar.
- Bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center of the cake, comes out clean.
- Cool in the pan on a wire rack before serving.
- A good candidate for OAMC, too; simply wrap tightly, freeze until needed; Then thaw overnight, slice and "warm" each slice briefly in the microwave before serving.