1/4 c. butter
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. almond flavoring
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (8 oz.) can cranberries
1/2 c. nuts

Cream sugar and butter. Add eggs. Add sifted ingredients, sour cream and extract. Pour 1/2 batter in tube pan. Spoon in 1/2 the cranberries and cover with remaining butter. Put rest of cranberries on top and sprinkle on 1/2 cup of chopped nuts. Bake at 350 degrees for 55-60 minutes. Cool 10 minutes. Remove cake from pan and ice.

ICING:

1 c. confectioners' sugar
1 1/2 tbsp. water
1/2 tsp. almond extract