Preheat oven to 350F. Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan. Mix 2 large eggs, 3/4 cup melted and cooled butter, 1 cup sugar, 1 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Stir the batter until it is smooth and pour it over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.

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