1/2 c. soft butter
1 tsp. baking powder
1/2 tsp. salt
2 c. unbleached flour
1 tsp. almond flavor
1 c. sugar
1 tsp. baking soda
2 lg. eggs
1 c. sour cream (low fat) (opt.)
1 c. chopped walnuts, divided
1 (16 oz.) can cranberry sauce

Grease and flour 10" tube pan; set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Sift dry ingredients together, add to cream mixture alternately with sour cream until batter is smooth. Beat in almond flavor and 1/2 cup walnuts. Spread half of batter in even layer in bottom of pan. Put cranberry sauce in bowl to chop evenly. Spread half of sauce evenly over batter. Repeat layers. Top with chopped walnuts.

Bake at 350 degrees 50 to 55 minutes. Cool in pan 5 minutes, invert nut side up on cake plate. When cool, drizzle glaze over top: 1 tbsp. warm water 1/2 tsp. almond flavor

Serves 12 to 14.