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Cranberry Pecan Cake

Special thanks to: DA, Homosassa, FL Servings: 20 Directions: 3 eggs 2 c. sugar 3/4 c. butter, softened 1 tsp almond extract 2 c. all-purpose flour 12 oz fresh cranberries, rinsed 1 c. Surratt Farms pecans, chopped In a mixing bowl, beat eggs with sugar till thickened and light in color, about 5 min. Add butter and extract, beat 2 min. Stir in flour just till combined. Stir in cranberries and pecans. Spread in a buttered 13x9 pan. Bake at 350 for 45-50 min. Use toothpick to test. Special Notes: Wonderful for Thanksgiving and Christmas. I always freeze fresh cranberries so I can make this all year round. Yum!

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