Cranberry Cake (or Apricot Cake)

Ingredients

3 eggs
2 cups sugar
3/4 cup margarine or butter
1 tsp almond extract
2 cups flour
2 1/2 cups fresh or frozen cranberries or 2 1/2 cups chopped stewed apricots
2/3 cup chopped pecans or walnuts

Instructions

Beat eggs with sugar until light in color and volume, about 5 minutes. Beat in softened butter or margarine with extract. Blend in flour to just combine, don't overbeat. Stir in cranberries and nuts (or apricots and nuts). Spread into a greased 9 x 13 or 8 x12 pan and smooth top. Bake 350 for 45 minutes or tested done with wooden toothpick. cool on rack. Serve warm or at room temperature. NOTE: There is no baking powder or leavening in this recipe. Batter fills an 8 x 12 pan almost full for a nice high cake.