3 c. buttermilk baking and pancake mix
3/4 c. sugar
1/4 c. vegetable oil
2 eggs
1 1/2 tsp. almond extract
1 (8 oz.) container sour cream
1 can (16 oz.) whole berry cranberry sauce

Generously grease a large tube pan. Mix together baking mix, sugar, oil, eggs, extract, and sour cream. Beat on high speed with an electric mixer 2 minutes. Fold in cranberry sauce using a spoon. Pour into prepared pan. Bake at 350 degrees for approximately 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes and then invert onto cake plate. Glaze with recipe below. Serves 14.

GLAZE:

Mix 1 cup powdered sugar, 2 tablespoons milk and 1/4 teaspoon almond extract. Drizzle over cake.