This is the only recipe that I found on the Internet.
NADLER'S CRANBERRY SLICE
1/2 cup (1 stick) butter
1 3/4 cups sugar
2 eggs
1 egg yolk
1 2/3 cups fresh or frozen (unthawed) cranberries
3/4 cup chopped pecans
1 1/2 cups all-purpose flour
Cinnamon sugar (see Note)
Preheat oven to 350 degrees F. Spray 8-by 12-inch low-rimmed pan with vegetable cooking spray.
Melt butter, but avoid getting it too hot. Set aside.
Beat sugar, eggs and egg yolk together until light and creamy. Add cranberries, pecans and melted butter. Mix gently until all the ingredients are incorporated. Add flour and mix just until incorporated. Do not overmix batter, or the cranberries will turn it red. Scoop batter onto prepared pan and spread evenly.
Bake about 45 minutes, or until cake feels firm to the touch. Cool, then cover and refrigerate.
On the following day, remove from refrigerator and cut into 1-by 2-inch slices. Roll in cinnamon sugar.
Note: For cinnamon sugar, we used 1/2 cup sugar and 1 tablespoon cinnamon; use proportions as desired.
Makes 48 servings, each 90 calories (36.3 percent calories from fat), 4 g fat, 20 mg cholesterol, 0 mg sodium, 13 g carbohydrates, 0 g dietary fiber, 1 g protein.
Servings: 48
Source: my.SA.com, 5/5/2009
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