CAKE:

1 stick butter
1 c. sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1 c. sour cream
1 tsp. almond flavoring
1/2 tsp. salt
1 (16 oz.) can whole cranberry sauce
1 c. chopped walnuts

TOPPING:

1/2 c. confectioners' sugar
1/2 tsp. almond flavoring
1 tbsp. warm water

Cream butter; add sugar gradually and beat well. Add eggs, one at a time and beat well after each addition. Mix dry ingredients together. Add to butter mixture alternately with sour cream, beginning and ending with dry ingredients. Add almond flavoring and 1/2 cup of nuts. Grease and flour tube or bundt pan. Pour 1/2 of batter in pan. Add 1/2 can of cranberries and spread evenly over batter. Add remaining batter, then remaining sauce and sprinkle with 1/2 cup nuts. Bake in 325 degree oven for 55 minutes or until cake tests done. Cool 5 minutes and remove from pan.

Mix together topping ingredients and drizzle over warm cake.

Note on cranberry sauce: cranberry sauce should be removed from can and placed in a small bowl and allowed to set while mixing cake. Stir sauce well before using.