1/4 lb. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla
1/2 c. chopped walnuts
1 can cranberries

Cream butter and sugar with mixer. Add eggs, one at a time. Mix dry ingredients and add alternately with sour cream and vanilla. Grease bundt pan. Put 1/2 can cranberries in pan, half nuts, half batter, rest of cranberries, rest of nuts, rest of batter. Bake at 350 degrees for 55 minutes.

GLAZE:

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

Apply glaze while cake is hot. Cake freezes well. Apply glaze after taken from freezer and thawed to room temperature.