2 cups sugar (I use raw sugar)
3/4 cup butter, softened (I use Earth Balance buttery spread from Trader Joe's)
1 tsp. almond extract
2 cups all-purpose flour (I use unbleached)
2.5 cups whole fresh cranberries (you can also use frozen, thawed, but fresh is better)
2/3 cup chopped pecans
The perfect combination of tart and sweet. Enjoy!
20 November 2011
Speaking of cranberries...
Discovered a great cake recipe in my mom's recipe box for Thanksgiving/Christmas-time, so I thought I'd share: