Preheat oven to 350F Degrees. I use a 9×13 inch greased pan.
In a mixing bowl or use a Stand Mixer cream sugar and eggs together. Cream for 5+ minutes allowing the eggs to really get light and fluffy. This will also help give the cake some lift too.
Then add softened butter and Almond Extra and cream for another couple minutes
Add All Purpose Flour until just combined and stir in whole fresh cranberries. The mixture is thick, almost like sticky cookie dough.
Spread batter into a greased 9×13 inch baking pan or line baking dish with parchment paper. You can also split between two smaller cake pans too.
Optional - sprinkle a couple tablespoons of sugar on top of cake before baking to create a light and flakey top.
Bake at 350F Degrees for 45-50 minutes. Check by using a toothpick in center and it should come out clean or with only a couple large crumbs
Allow cake to cool, cut into 1 or 2 inch squares and serve
Store cake covered for 5-7 days or freeze for up to 3 months.