1/4 lb. butter
1 c. sugar
2 eggs
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1/2 pt. sour cream
1 tsp. almond extract
1 can (7 oz.) whole or jellied cranberry sauce
1/2 c. crushed nuts

Cream butter and sugar. Add eggs, mix at medium speed. Reduce speed, add dry ingredients that have been sifted. Alternate with sour cream, ending with dry ingredients. Add flavoring. Grease and flour 8 inch tube pan. Put layer on bottom of batter, then swirl some of cranberry on top (DO NOT let cranberry touch sides of pan). Repeat batter, then cranberry, until all is used. Sprinkle on nuts. Bake at 350 degrees for 55 minutes. Cool before (5 minutes) removing.

TOPPING:

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

Mix topping and drizzle over top of cake, letting it run down sides.