Cranberry Cake

• 3 eggs
• 2 cups sugar
• 3/4 cup butter softened
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 2 1/2 cups cranberries (about one bag)
• 2/3 chopped pecans
• whipped cream

Beat eggs and sugar until slightly thickened and light in color, about 5 minutes. Add butter and almond extract; beat two minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 9x13 pan. Bake at 350 for 45-50 minutes.