Cranberry Cake

by Melinda Rushing

Bottom Layer:
2 cups cranberries -- chopped
1/2 cup walnuts -- chopped
1/2 cup sugar

Batter:
2 eggs -- beaten
1/2 cup butter -- melted and cooled
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Directions:

  1. Line bottom of a 10" spring form pan with parchment paper so that the acid from the cranberries does not pit the metal.

  2. Mix the cranberries, walnuts, and 1/2 c. sugar, and cover the bottom of the pan evenly.

  3. Mix batter ingredients together and stir until smooth.

  4. Pour over the cranberry mixture and spread it out so that all the cranberry mixture is covered with a thin layer of cake batter.

  5. Bake at 350 degrees for 40 minutes.

  6. It's a good idea to put a cookie sheet under the cake pan in the oven to catch any drips.