1/4 lb. butter, softened
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1 (15 oz.) can cranberry sauce
1 tsp. vanilla
1/2 c. chopped almonds

Cream butter, sugar and eggs; set aside. Mix dry ingredients. Alternate dry ingredients and sour cream into creamed mixture. Add vanilla. Grease tube or Bundt pan. Put layer of batter in pan and swirl with cranberry sauce and 1/4 cup nuts. Repeat, ending with sauce. Bake at 350 degrees for 55 minutes. Remove from pan.

Topping: Combine 3/4 cup powdered sugar, 1/2 teaspoon almond flavoring and 2 teaspoons warm water. Drizzle over cake and sprinkle with 1/4 cup almonds.