Ingredients

3/4 cup melted unsalted butter or soy margarine
1 1/2 cups granulated sugar
3 large eggs or 3/4 cup egg substitute
1 tsp. vanilla extract
1 1/4 cups sifted whole wheat pastry flour
1 1/2 cups fresh or frozen cranberries
1 cup finely chopped pecans

Instructions

1. Preheat oven to 375F. Grease 8-inch glass pie plate or 9-inch square cake pan.

2. Beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes. Fold in flour by hand. Fold in cranberries and pecans. Pour into prepared pan, and spread evenly.

3. Bake 45 minutes, or until cake tester inserted in center comes out clean. Serve hot or cold.

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