Tart Cranberry Cake
"You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon..."
INGREDIENTS
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3 large eggs, room temperature
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2 cups sugar
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3/4 cup butter, softened
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1 teaspoon almond extract
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2 cups all-purpose flour
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2-1/2 cups fresh or frozen cranberries, thawed
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2/3 cup chopped pecans
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Whipped cream, optional
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