Recipe(tried): Happy New Year! Cranberry Cake

I want to wish all of you who read and post here a very Happy New Year, and thanks so much for taking time to share all of your wonderful stories and recipes here. I truly enjoy getting to know you all here. I haven't had much time to read or post lately, with the holiday rush. We've travelled back and forth to Chicago twice since December 23rd, and have been back and forth to see my daughter who lives 90 minutes away, and we're going again to see her tomorrow. She gave us the best gift of all for Christmas---she's making me a grandma in 2002! I just can't wait until June! She waited to tell us until she was through the first trimester, and I can't believe she had such self-control! Anyway, I don't go back to work until Jan. 7th, so I've been enjoying visiting her and my family back in Chicago. I'll settle back down now that the holidays are over, and I started a baby quilt so I'll have a project to work on these cold winter nights. Here's a recipe I made yesterday, and it was just delicious with a cup of coffee after dinner. Happy New Year to all, and may God fill your new year with many blessings. We have much to be thankful for!

Cranberry Cake

1 cup all-purpose flour
1 cup sugar
1/4 tsp. salt
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs, beaten
1/2 tsp. almond extract
Whipped cream for topping

In a bowl, combine the flour, sugar, and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs, and extract. This batter will be very stiff, especially if you use frozen cranberries. Spread into a greased 9" round cake pan. Bake at 350 degrees for about 45 minutes, or until a toothpick inserted near the center comes out clean. Let cool 10 minutes before removing from the cake pan. Serve warm or cool, with whipped cream.