Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped cranberries |
| ½ cup | Chopped walnuts |
| ½ cup | Sugar |
| 2 larges | Eggs |
| ¾ cup | Melted and cooled butter |
| 1 cup | Sugar |
| 1 cup | Flour |
| ¼ teaspoon | Salt |
| 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