- Oil - - Parts (to lubricate the mold)
- Cranberry - 2 Cups
- Pecan - 3/4 Cups
- Sugar - 2/3 Cups (+1 cup mixed with flour)
- Flour - 1 cup
- Melted butter - 1 Piece (pack)
- Eggs - 2 pieces (lightly beat up)
- Pure almond extract - 1 teaspoon
- Salt - 1/4 Teaspoon
- Sugar - 1 Art. spoon (sprinkle at the end of cooking)
Grease the baking dish with a softened butter. Wash the cranberries. And pour it into the mold. Distribute so that they would occupy 1 layer. Chop the walnuts. Sprinkle over the cranberries. Sprinkle with sugar ... ... over walnuts. Now, in a bowl, mix the flour and sugar. Add the melted butter ... ... Whipped eggs ... ... Almond extract and a little salt. Well mix everything together, that would dough caught. Next, pour the thick dough into the filling mold. Gently spread it over the surface to hide the filling. And place in the oven for 45-50 minutes in a preheated oven to 180 ° C. 5 minutes before the readiness, get the cake and sprinkle with sugar. Finish, cut the pieces with a very sharp knife and serve. Bon Appetit.
Servings: 10