2 cups Chopped cranberries
1/2 cup Chopped walnuts
1/2 cup Sugar
2 lg Eggs
3/4 cup Melted and cooled butter
1 cup Sugar
1 cup Flour
1/4 teaspoon Salt
1/4 teaspoon Almond extract
Yield: 8 Servings
Preheat oven to 350F. Combine the chopped cranberries, walnuts and 1/2 cup sugar and mix well. Put in the bottom of a buttered 10 inch pie plate or springform pan.
Combine eggs, butter, sugar, flour, salt, and almond extract. Stir the batter until smooth and pour over the cranberry-walnut mixture. Bake the cake/pie in the middle of the oven for 40 minutes, or until tester comes out clean.