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

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan, or Bundt pan; set aside.

In large bowl cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Sift baking powder, soda, salt and flour. Add dry ingredients to creamed mixture alternately with sour cream until batter is smooth. Beat in almond flavoring and 1/2 cup walnuts. Spread half of batter in even layer in pan. Put cranberry sauce in medium size bowl, use spoon to chop it evenly. Spread 1/2 of sauce evenly over batter in pan. Spread remaining batter in pan, top with remaining sauce and walnuts.

Bake at 350 degrees for 50-55 minutes. Cool cake in pan 5 minutes before inverting or cake plate. When cake is cool, drizzle glaze over top, letting it run down sides of cake.

GLAZE:

3/4 c. sifted powdered sugar
1 tbsp. warm water
1/2 tsp. almond flavoring

Mix in bowl.

Note: Freezes well, keeps up to 2 months in freezer.