Delicious Cranberry Cake

Submitted by Recipe Junkie

"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."

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 20

ingredients

• 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)

directions

1. In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
2. Add butter and extract.
3. Beat 2 minutes.
4. Stir in flour just until combined.
5. Stir in cranberries and pecans.
6. Spread in greased 9"x13" pan.
7. Bake at 350 F for 45-50 minutes.

Reviews

[angelfan]

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.

 

[Tam M.]

Way too sweet. Also added a blip of milk to thin it out a bit as I couldn't mix it. It was a block.

 

[mandy.millington]

Wow these are gorgeous!!! I live in the UK and have bought a US cup measure so I can try these recipes. This was so easy to do in my Aga and used up some cranberries I had bought but not used at Christmas. This will definitely be on my go to bake list when cranberries are back in season.

 

[Cynthia R.]

I had some frozen cranberries so decided to whip this up! I halved the recipe and baked it in a pie dish and it took about 40 minutes. The batter itself was quite sweet and had a pronounced almond flavor. However, the tartness of the cranberries was a great balance to an otherwise sweet cake/bar. The recipe did not specify how the butter was added so I melted it (which I think was right)? The only other thing I may suggest is added a touch of salt if using unsalted butter and a pinch of leavener.

 

[TheCookingNurse]

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!