1/4 lb. butter
1 c. sugar
2 eggs
1/2 pt. sour cream
1 (8 oz.) can whole berry cranberry sauce
1 tsp. almond extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 c. nuts (optional)

TOPPING:

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

Cream butter and add sugar gradually. Add unbeaten eggs, one at a time. On low speed, add sifted dry ingredients alternating with the sour cream. Add flavoring and mix well. Grease tube pan. Add half of the batter and half of the cranberries. Then add remaining batter and top with remaining cranberries. Cover with nuts. Bake 55 minutes at 350 degrees. Add topping when cooled, but slightly warm. Freezes well.

Second Grade Teacher