Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
711
Calories
20g
Protein
21g
Fat
109g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup Sugar
- 2 large Eggs
- 3/4 cup Melted butter or margarine cooled slightly
- 1 tbsp Almond extract
- 1 1/2 cup Flour
- 2 cup Fresh or frozen cranberries
- 1/2 cup Chopped almonds or pecans
- =
Directions
1
Preheat oven to 350 degrees.
2
Butter 9-in.
3
Square baking pan.
4
Using mixer beat sugar and eggs in large bowl until slightly thickened, about 2 min.
5
Beat in melted butter and extract.
6
Add flour and stir until well blended.
7
Stir in cranberries and pecans.
8
Pour batter into prepared pan.
9
Bake until tester comes out clean, about 1 hr.
10
Cool completely before cutting.
11
If doubling recipe, use two 9-in.
12
Pans (not a 9x13 pan).
Recipe sourced from
fandom