cranberry-pecan-cake

Preheat the oven to 350°F.

3 large eggs
2 cups sugar

3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
1 teaspoon almond extract, optional

2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)
1 1/2 cup pecans, chopped

Lightly grease a loaf pan. Beat the eggs and sugar until very smooth and increased in volume, about 7-8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.
Use a spatula to fold in the flour, salt, cranberries and nuts. The batter will be quite thick. Spread gently into the prepared pan.
Bake 55-60 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning.
Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.
The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week. To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.