1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. flour
1/2 c. pecans
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
16 oz. can whole berry cranberry sauce
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Combine flour, baking powder, baking soda and salt. Add creamed mixture alternately with sour cream, beating well after each addition. Add vanilla and mix well.

Spoon 1/3 of mixture into greased and floured 10-inch tube pan. Spread 1/3 of cranberry sauce over batter. Repeat layers twice more, ending with cranberry sauce. Sprinkle pecans over cranberry layer. Bake at 350 degrees for 1 hour. Let cool 5 minutes before removing from pan.

GLAZE:

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

Blend well. Drizzle over top of warm cake.