1/2 c. butter
1 c. sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1/2 tsp. salt (opt.)
1 c. sour cream
1 tsp. almond extract
1 (16 oz.) can whole berry cranberry sauce
1/2 c. chopped nuts (opt.)

TOPPING:

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

Cream shortening. Add eggs, one at a time, mixing well. Add dry ingredients alternately with sour cream. Add flavoring. Put layer of batter in greased and floured 9" tube pan. Spread half of the sauce on the batter. Add remaining batter, then sauce. Sprinkle with nuts.

Bake in 350 degree oven for 55 minutes. Cool five minutes before removing from pan. Make topping with sugar, water and extract. Spread over cake and let run down sides.