1 stick butter
1 c. sugar
2 eggs
2 c. flour
3/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 pt. sour cream
1 tsp. almond extract
8 oz. whole cranberry sauce

TOPPING:

1 tbsp. butter, melted
1 c. powdered sugar, sifted
1 to 2 tbsp. warm water
1/2 tsp. almond extract

Cream butter and sugar until fluffy. Beat in eggs and extract. Combine flour, baking soda, baking powder and salt. Add to creamed mixture alternately with sour cream. Spread 1/2 batter into greased and floured 10 inch tube pan. Spread cranberry sauce over batter. Top with remaining batter. Bake at 350 degrees for 55 to 60 minutes or until lightly browned. Cool 10 minutes, remove from pan. Combine topping ingredients and drizzle over completely cooled cake.