Cranberry Cake

3 eggs
2 cups sugar
3/4 cup butter or margarine, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans.

Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted near the center comes out clean. Serve with whipped cream if desired. Makes 16-20 servings.