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These festive -- and flourless -- little loaves are made with ground almonds for a nutty, slightly sweet flavor. Cooking the cranberries with cane sugar tempers their pucker and renders them nice and syrupy.

Source: Whole Living, December 2012
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Ingredients

Directions

Cook's Notes

Cakes are best given the day they're made.

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  • mogal57
    19 DEC, 2012
    I made this exactly as the recipe stated. My friends and I thought it was bland and coarse. I wish I would have added some extract tot the batter. I expected the cranberries to crystalize a bit in the bottom of the pans but it didn't . Good thing was it wasn't overly sweet.
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