Thanksgiving isn't even here yet, and I'm already tired of the requisite iterations and bastardizations of pumpkin. So, this year it's all about cranberries. 

I combined a few of my favorite recipes and came up with this surprise hit. (It received rave reviews when I tested it on Bird and my in-laws. Yes, risky, I know.) It's dense, like a pound cake, with the perfect balance of sweet and tart. The best part? It takes just 20 minutes to prepare.

Cranberry Cake with Toasted Almonds

• 3 eggs
• 2 cups granulated sugar
• 11 T unsalted butter, room temperature
• 1 tspn. vanilla
• 2 T Amaretto
• 2 cups all-purpose flour
• 2 1/2 cups cranberries (1 bag), fresh or frozen
• 1/3 cup almond slivers, lightly toasted

1. Preheat oven to 350F.
2. Lightly grease a 9 or 10” springform pan.
3. Beat eggs and sugar together on medium speed until the mixture is pale yellow and silky looking, about 3-5 minutes.
4. Add soft butter, vanilla, and Amaretto and continue mixing for 2 minutes.
5. Turn the mixer speed to low and slowly add the flour.
6. Fold in the cranberries.
7. Evenly spread the mixture into the pan and sprinkle with toasted almond slivers.
8. Bake for 70 minutes or more depending on the pan size. Cake is done when firm to touch. (If the top gets too brown, lightly cover the pan with foil.)
9. Allow to cool several hours before serving.