Prep 10 mins
Cook 45 mins
We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract.
- 3 eggs
- 2 cups sugar
- 3⁄4 cup butter
- 1 teaspoon almond extract
- 2 cups flour
- 2 1⁄2 cups cranberries
- 2⁄3 cup chopped pecans (optional)
- In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
- Add butter and extract.
- Beat 2 minutes.
- Stir in flour just until combined.
- Stir in cranberries and pecans.
- Spread in greased 9"x13" pan.
- Bake at 350 F for 45-50 minutes.
Every year for a Christmas event, my friend Linda makes these bars. They are exceptionally moist...the cranberries add a nice tartness to the sweet batter. I am not a big fan of almond extract, but it blends perfectly with the cranberries. Don't' let the texture of the batter bother you. It is supposed to be thick. Enjoy!
This was well-received by everyone who tasted it, except for someone who doesn't like cranberries! I kept the previous reviewer's comment in mind, but nonetheless I found the batter to be VERY thick ... I could have probably rolled cookies out of it. As it was, I cut it into bars, and the top cracked a bit but it went very well anyway. I used rum extract and frozen cranberries. Thanks Recipe Junkie!
Very Moist, just the right amount of tart/sweet combination.Very easy to make. The batter was slightly stiff but I was able to smooth it in the pan by using wet hands. I also added just a pinch of baking powder. I wanted to sample it, by tasting just a small sliver but ended up going back for a bigger slice! Very Festive for the Holidays, but this is SO good I am adding it to my any time recipes.