1 stick butter
1 c. sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1/2 pt. sour cream
1 tsp. almond or vanilla extract
7 oz. can whole cranberry sauce
1/2 c. chopped walnuts

Cream butter. Add sugar gradually. Add unbeaten eggs one at a time. Add dry ingredients alternately with sour cream, ending with dry. Add flavoring. Grease and flour a 9 inch tube pan. Pour almost half into pan. Spread 1/2 cranberry evenly over batter. Add remaining batter and then remaining cranberry sauce. Sprinkle with nuts. Bake at 350 degrees for 45 minutes. Remove and cool 5 minutes.

TOPPING FOR CRANBERRY CAKE:

3/4 c. confectioners sugar
2 tbsp. warm water
1/2 tsp. almond flavoring

Combine and spread over cake.