2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. butter
1 c. sugar
1/2 tsp. almond extract
2 eggs
1 (8 oz.) carton dairy sour cream
1 (8 oz.) can whole berry cranberry sauce
1/2 c. chopped pecans

Stir together flour, baking powder, soda and salt. In a large mixer bowl beat butter 30 seconds. Add sugar and extract; beat until fluffy. Add eggs, beat well. Add flour mixture and sour cream alternately to creamed mixture, beating after each addition until smooth. Spread 1/2 the batter in a greased and floured 10 inch tube pan. Spoon 1/2 cup of the cranberry sauce over the batter. Spoon remaining batter over the sauce, spreading as much as possible. Top with remaining cranberry sauce. Sprinkle pecans atop. Bake in 350 degree oven for 40 to 50 minutes. Cool 10 minutes. Remove from pan; cool on wire rack.