1 stick butter
1 c. sugar
2 lg. eggs
1 tsp. baking soda
1 tsp. baking powder
2 c. all-purpose flour
1/2 tsp. salt
1 c. sour cream
1 tsp. almond extract
1 can or 8 oz. whole cranberry sauce
1/2 c. chopped nuts

GLAZE:

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

Cream butter and sugar together. Add eggs, one at a time and mix well. Sift together dry ingredients. Add to creamed mixture alternately with sour cream. Stir in almond extract. Spoon half of batter into 10" tube cake pan. Spread half of cranberry sauce and half the nuts on top of batter. Put remaining batter on top of cranberries and nuts, then add remainder of cranberry sauce and nuts.

Bake 40 to 50 minutes at 350 degrees or until done. Remove from pan and glaze when cooled.