1 1/2 cups sugar
2 large eggs
3/4 cup unsalted, melted and cooled slightly
1 teaspoon almond extract
1 1/2 cups all purpose flour
2 cups of fresh or frozen cranberries (about 8 ounces)
1/2 cup chopped pecans or almonds (about 2 1/4 ounces)
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Using an electric mixer beat sugar and eggs in a large bowl until slightly thickened, about 2 minutes. Beat in the melted butter and almond extract. Add flour and stir until well blended. Stir in cranberries and pecans.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to rack and cool completely.
(Can be prepared 1 day ahead. Cover tightly and let stand at room temperature)