1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton commercial sour cream
1 tsp. almond extract
1 (16 oz.) can whole-berry cranberry sauce
1/2 c. chopped pecans
Glaze, optional

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Add flavoring, and mix well.

Spoon 1/3 of mixture into a greased and floured 10-inch tube pan. Spread 1/3 of cranberry sauce over batter. Repeat layers twice more, ending with cranberry sauce. Sprinkle pecans over top.

Bake at 350 degrees for 1 hour or until cake tests done. Let cool 5 minutes before removing from pan. Drizzle glaze over top, if desired. Yield: 1 (10-inch) cake.

GLAZE:

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

Combine all ingredients; stir well. Yield: enough for 1 (10-inch) cake.