Looking for something sweet and seasonal that comes together quickly and tastes great? This cranberry cake fits the bill. My neighbor Polly gave me a slice of this a while back and I could have sworn it had almond paste in the recipe. But no, it’s almond extract and the rich taste comes from the butter – 1 1/2 sticks of butter. I served it in small pieces at a reception recently, but you can throw cholesterol caution to the wind and make them true squares if you like, as the title suggests. You might be skeptical when you see that it’s made without any baking powder, but as you can see from the photo, it rises enough from the eggs in the recipe. The top is crunchy and breaks apart easily, so make sure you wait until the cake is cool before cutting – preferably with a serrated knife.
- Preheat oven to 350 degrees F.
- Butter a 9-inch square baking pan
- Using an electric mixer, beat sugar and eggs in a large bowl until slightly thickened — about two minutes.
- Beat in melted butter and almond extract
- Add flour and stir until well blended.
- Stir in cranberries and pecans.
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean – about one hour (I baked it for one hour and 15 minutes.)
- Cool completely before cutting into squares or smaller pieces.