Cranberry Cake

I am not much of a baker. I understand that some enjoy baking as much as I enjoy cooking; however, it doesn't seem to excite me as much.  I do like to make coffee cakes and breakfast bars though.  I guess I trick my mind into thinking that is more like cooking and not like decorating cakes.  I stocked up over the holidays with fresh cranberries.  They don't last forever in the freezer so I decided to make a cranberry cake to go with coffee in the mornings and mid-afternoon snacks.  This is my husband's go-to recipe when he needs to bring something in for a potluck in his office.  It is tasty, travels well and fits the bill for either breakfast, desert or snack.  The recipe is from Taste of Home Magazine.  You could easily jazz it up with whipped cream or ice cream; but, give me a great cup of coffee, the morning paper and a square of this and I am good for a happy day!

Cranberry Cake
Printable Recipe

3 eggs
2 c. sugar
3/4 c. butter, softened-ok, yes butter and sugar, just cut me a break and pay attention through the year, I don't do this that often!  And it is called CAKE!
1 tsp. almond extract
2 c. flour
2-1/2 c. fresh or frozen cranberries, thawed
2/3 c. chopped pecans

In a mixing bowl, beat the eggs and sugar until thickened and light in color.

 Add butter and extract; beat 2 minutes.  Stir in flour just until combined.  Gently fold in the cranberries and pecans.

Spread in a 13 X 8 baking pan.

 Bake 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Ok, I am thinking tomorrow morning calls for 2 cups of coffee.....can I then have 2 pieces of cake???