|Nutritional Guidelines (per serving)|
|Servings: 24 Bars (24 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cranberry cake bars recipe is made in a 13x9-inch pan and is as easy as pie, except it isn't pie. The recipe comes by way of two friends, who got it from someone else. It's just a darn-good cake that's simple to make. When summer comes around, substitute fresh blueberries for the cranberries.
Heat oven to 350 F.
In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract. Fold in cranberries and pecans until well combined.
Coat a 13x9-inch pan with cooking spray (and dust with flour, if desired). Spread batter evenly in pan and bake 40 to 45 minutes or until toothpick tests clean (except for cranberry juice).
Cool on a wire rack. When cool, sprinkle with confectioners' sugar. Cut into bars to the desired size. Serve warm or cold with cherry-cranberry sauce, if desired.