1 stick soft butter (1/4 lb.)
1 c. sugar
2 eggs
2 c. flour (all purpose)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 oz. sour cream
8 oz. can whole cranberry sauce
1 tsp. almond extract
1/2 c. chopped walnuts

GLAZE:

1 c. confectionery sugar
1 tbsp. + 1 tsp. warm water
1/2 tsp. almond extract

Preheat oven to 350 degrees. Grease a 10" tube pan. Cream butter, add sugar and cream together. Add eggs and mix well.

Sift together dry ingredients and add alternately with sour cream to butter mixture, mixing well after each addition. Add extract and blend well.

Spread 1/3 batter around bottom of pan. Swirl in 1/3 cranberries. Repeat twice. Top with nuts.

Bake for 50 to 55 minutes or until knife inserted comes out clean. Prepare glaze by combining all ingredients.

Remove cake from oven, and let cool for 10 minutes. Remove cake from pan, place on rack and drip on glaze over top and sides. Allow cake to cool thoroughly on rack. Transfer to plate and serve.