c soft margarine
tsp almond extract
cups fresh cranberries ( rinsed and picked)
c chopped pecans
Beat eggs with sugar until thick and light in color. Add margarine and extract. Beat 2 mins. Stir in flour until combined. Stir in cranberries and pecans. Spread in 13 x 9 pan. Bake at 350 for 40-50 in. Sandy uses loaf pans and bakes a little longer.