- 1 cup all-purpose flour
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 cups fresh cranberries
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon almond extract
- Preheat oven to 350 degrees F (175 degrees C). Grease/butter a 9-inch pie pan.
- Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
- Bake at for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
The cake is good warm, but I actually think it tasted better the next day (I did not refrigerate it – I wrapped the top with plastic wrap and kept it on the counter).
Make this while you can still find fresh cranberries. I haven’t tried the recipe with frozen cranberries, but the friend who turned me on to the recipe says they work very well.
Note: this recipe was originally posted at allrecipes.com under the name Crustless Cranberry Pie.