2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. almond extract
1 1/2 c. sour cream, be exact!
1 (16 oz.) can whole berry cranberry sauce
1/2 c. sliced almonds

Preheat oven to 350 degrees. Grease and flour a 10 inch tube or Bundt pan (cake will be upside down). Mix together first 4 ingredients. Cream together butter and sugar; beat well. Add eggs, beating well after each one. Mix in extract. Stir in flour, alternating with sour cream (begin with flour).

Spoon 1/2 batter into pan, then 1/2 cranberry sauce, swirling and flattening. Spoon in remaining batter. Cover with remaining cranberry sauce. Sprinkle with nuts. Bake 45-55 minutes. Cool 5-10 minutes, remove from pan. Glaze when completely cool.

GLAZE:

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

Mix together and trickle, pour over completely cooked cake.