1 stick butter
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
8 oz. sour cream
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
1 can cranberry sauce (sm.)
1/2 c. nuts, crushed

Cream butter and sugar. Gradually add unbeaten eggs, one at a time, with mixer at medium speed. Reduce speed, add combined dry ingredients a bit at a time, alternating with sour cream, ending with dry ingredients. Add almond flavoring. In greased 9 inch tube pan, place layer of batter in bottom of pan. Swirl cranberry sauce on top. Add 2 more layers of batter and sauce. Sprinkle top with crushed nuts.

Bake at 350 degrees for 50-55 minutes.

GLAZE TOPPING:

3/4 c. of confectioner's sugar
1/2 tsp. almond flavoring
1 tbsp. warm water

Combine and drizzle over cooled cake.