Yield: 8 servings
|2 cups||Chopped cranberries|
|½ cup||Chopped walnuts|
|¾ cup||Melted and cooled butter|
|¼ teaspoon||Almond extract|
Preheat oven to 350F. Combine the chopped cranberries, walnuts and ½ cup sugar and mix well. Put in the bottom of a buttered 10 inch pie plate or springform pan.
Combine eggs, butter, sugar, flour, salt, and almond extract. Stir the batter until smooth and pour over the cranberry-walnut mixture. Bake the cake/pie in the middle of the oven for 40 minutes, or until tester comes out clean.
Source: Yankee Cookbook, by Imogene Wolcott Published in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098