Speaking of cranberries...

Discovered a great cake recipe in my mom's recipe box for Thanksgiving/Christmas-time, so I thought I'd share:

CRANBERRY CAKE 3 eggs 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 Beat eggs with sugar until slightly thickened, about 5 minutes. Add butter and almond extract, beat 2 minutes. Stir in flour just until combined. Stir in the cranberries and pecans. Spread in a greased pan (13x9 or a largish springform), bake at 350 degrees for 45 minutes to an hour. (Stick a toothpick in it--if it's clean, it's done. I let it brown a bit longer.) The perfect combination of tart and sweet. Enjoy!