1 ½ c sugar
¾ c unsalted butter melted and cooled slightly
1 t almond extract
1/12 c flour
2 c fresh cranberries
½ c chopped pecans
Preheat oven to 350°F. Beat sugar and eggs on medium speed for two minutes until thickened. Add butter and almond extract; beat well. Add flour and beat well. Stir in pecans and cranberries.
Pour into 9-inch buttered pan, and bake at 350°F for one hour or until tooth pick inserted in center comes out clean.
(Shared by Lisa Fry)