1/2 c. soft butter
1 c. sugar
2 eggs
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) sour cream
1 tsp. almond extract
1 (16 oz.) whole berry cranberry sauce

GLAZE:

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

Cream butter; gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beat well after each addition. Combine dry ingredients. Add to creamed mixture alternately with sour cream, beat well after each addition. Spoon one-third of mixture into greased and floured tube pan (10 inch). Spread one-third of cranberry sauce over batter. Repeat ending with cranberry sauce. Bake at 350 degrees for 1 hour. Drizzle Glaze over cool cake.