1/2 c. chopped walnuts
3 c. Bisquick
3/4 c. sugar
1/4 c. vegetable oil
2 eggs
1 1/2 tsp. almond extract
1 (8 oz.) container plain yogurt
1 (16 oz.) can whole berry cranberry sauce

GLAZE:

1 c. powdered sugar
2 tbsp. water
1/4 tsp. almond extract

Heat oven to 350 degrees. Grease 12-cup bundt cake pan; sprinkle with nuts. Mix Bisquick and sugar; add oil, eggs, extract and yogurt. Beat on high speed 2 minutes. Stir cranberry sauce and fold sauce into batter. Pour into pan. Bake about 50 minutes. Remove from pan. Top with glaze. 16 servings.