1 stick butter
1 c. sugar
2 eggs, beaten
1 tsp. baking soda
1 tsp. salt
2 c. flour
1/2 pt. sour cream
1 tsp. vanilla
1 c. whole cranberries (I use 1 can of whole cranberry sauce)
1/2 c. walnuts (optional)

TOPPING:

3/4 c. confectioners' sugar
2 tsp. warm water
1/4 tsp. almond flavoring

Grease tube pan. Cream butter and sugar. Add eggs. Add dry ingredients, vanilla and sour cream. Pour 1/2 of batter over cranberries and pour remaining 1/4 cup cranberries on top of batter. (If walnuts are used, add 1/2 cup to dry ingredients.) Bake 55-60 minutes at 350 degrees. When cooled, drizzle topping on cake.

Serves 8-10.