3/4 c. butter, softened
1 1/2 c. sugar
3 eggs, room temperature
1 1/2 tsp. almond extract
3 c. all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sour cream
1 (16 oz.) can whole berry cranberry sauce
1/2 c. chopped walnuts

GLAZE:

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

In large bowl, cream butter and sugar until light. Add eggs, one at a time, beating thoroughly after each addition. Beat in almond extract.

Sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of batter into greased and floured bundt or other 12-cup tube pan. Pour a third of cranberry sauce over batter. Repeat layers two more times, ending with cranberry sauce. Sprinkle nuts over top. Bake at 350 degrees for 1 hour or untli cake tests done. Cool pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or cooled. Drizzle glaze over top. Serves 20.

GLAZE: In small bowl blend confectioners' sugar with water and almond extract until smooth.