Cranberry Cake

3 eggs

2 c. sugar

3/4 c. butter, softened-ok, yes butter and sugar, just cut me a break and pay attention through the year, I don't do this that often! And it is called CAKE!

1 tsp. almond extract

2 c. flour

2-1/2 c. fresh or frozen cranberries, thawed

2/3 c. chopped pecans

In a mixing bowl, beat the eggs and sugar until thickened and light in color. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Gently fold in the cranberries and pecans. Spread in a 13 X 8 baking pan. Bake 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.