1/2 c. butter
1 c. sugar
4 egg whites
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1 c. nonfat yogurt
1 tsp. almond flavoring
1 (16 oz.) can whole cranberry sauce
1/2 c. chopped walnuts

Cream butter, gradually add sugar, beating well. Add unbeaten eggs, one at a time, beating after each addition. Sift together baking powder, baking soda, flour and salt. Add alternately with the yogurt. Add the flavoring and blend well. Grease and flour tube pan.

Place a layer (about half) of the batter in the pan. Next, spread half of cranberry sauce evenly over batter, then sprinkle half of the chopped walnuts over the cranberries. Pour rest of batter on top of the chopped nuts. Spread evenly. Then place the rest of the cranberries on top of the batter. Sprinkle top with remaining nuts. Bake in 350 degree oven for 45 to 55 minutes. Cool and drizzle with glaze.

GLAZE:

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

Combine all ingredients, blend well. Drizzle over cake.