12" dutch oven
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 (I left these out)
Whipped cream, optional
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 12" dutch oven.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Serve with whipped cream. Serves16-20.
The Finished Product
My camera is charging so I'll add the pic as soon as I can.
This is really yummy! The cranberries are tangy and the cake sweet. Its the perfect combination. It is the perfect way to showcase a berry that is most often neglected. I'll definitely be making this again! Grade A.