3 large eggs room temp
2 C sugar
3/4 C unsalted butter softened
1 tsp vanilla extract
1 tsp almond extract
2 C all-purpose flour
12 oz fresh cranberries
Powdered sugar for garnish
Preheat oven to 350 degrees.
Prep an 9 x13 pan with non-stick baking spray.
Beat the eggs and sugar together with an electric mixer until slightly thickened and light in color.
This mixture should form peaks when you lift the beaters out of the bowl.
Add the butter, almond and vanilla extract to the egg mixture and continue to mix.
Mix for two minutes.
Slowly add in the flour but just until combined.
Add the fresh cranberries.
Stir the cranberries to mix throughout.
Bake at 350 degrees for 40-50 minutes.
Allow the cake to cool completely before cutting into slices.
Garnish with powder sugar.
Makes 16 servings.