1/4 lb. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 pt. sour cream
1 tsp. almond extract
7 oz. can whole cranberries
1/2 c. chopped nuts

ICING:

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

Cream butter and sugar; add eggs, one at a time. Add dry ingredients alternately with sour cream; end with dry ingredients. Add flavoring. In greased tube pan, put layer of batter, swirl part of cranberries. Alternate with batter, end with cranberry sauce. Sprinkle with nuts. Bake at 350 degrees for 50 to 55 minutes. Cool 10 minutes. Remove from pan. Combine icing ingredients and spread over warm cake. Let drip over sides.