2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
16 oz. can whole cranberries
1 stick butter
1 c. sugar
2 lg. eggs
1 tsp. almond extract
1 c. sour cream
1/2 c. chopped almonds

Preheat oven to 350 degrees. Grease a 10 inch bundt pan. Sift together dry ingredients; set aside. Cream butter and sugar; add eggs one at a time, beating well after each. Mix in almonds extract. Stir in sifted dry ingredients alternately with sour cream. Blend well. Spoon half of batter in pan and spread evenly. Sprinkle 1/4 cup of the nuts on top. Top with half of the cranberry sauce; swirl knife through batter. Repeat. Bake in 350 degree oven for 40 minutes or until done. Cool. Drizzle with a mixture of powdered sugar and milk icing.