Excellent Cake

Looks a tad squishy but actually it was light and quite tender. And it should be-- it's made with a ton of butter! It's called Nantucket Cranberry Pie and isn't it just like those crazy Northeastern island type folk to call a cake a "pie"? Sheesh. Really it's something of an upside-down cake. (You could use any type of fruit in place of the cranberries but those poor little freaks have so few opportunities to shine that I like to wait all year to make this *ahem* pie, until bags of cranberries are cheap, fresh and ubiquitous. Don't tell the other fruits. They don't need to know.)

Nantucket Cranberry Pie

2 cups cranberries, chopped
1/2 cup walnuts or pecans, chopped
1/2 cup sugar
3/4 cup butter, melted
1/4 milk
1 tsp vanilla
2 tsp almond extract
2 eggs, beaten
2 cups flour
1 tsp. salt
2 tsp. baking powder

Preheat oven to 350 degrees. Butter a nine-inch cake pan, distribute cranberries and pecans evenly over bottom . Sprinkle with sugar, mix gently.

Mix butter with eggs and milk, add sugar, then stir in almond and vanilla extract. Combine flour, salt and baking powder in separate bowl. Add wet ingredients to dry, mix briefly but thoroughly and pour batter on top of cranberry/nut mixture. Bake approximately forty-five minutes, until golden brown on top. Let cool in pan for ten minutes, then invert onto serving plate, remove pan. (If any cranberries remain in baking pan, just stick back into place on cake.)