1 stick butter
1 c. sugar
2 eggs
1 tsp. baking soda
1 tsp. baking powder
2 c. all-purpose flour
1/2 tsp. salt
1/2 pt. sour cream
1 tsp. almond extract
16 oz. can whole cranberry sauce
1/2 c. chopped nuts

FROSTING:

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

Cream butter and sugar, add eggs one at a time. Beat at medium speed of mixer. Add dry sifted ingredients, flavoring and sour cream.

Grease and flour 8-inch tube pan. Put layer of batter in pan, swirl around a layer of cranberry sauce, then remaining batter, and top with remaining sauce. Sprinkle with nuts. Bake at 350 degrees for 50 minutes. Cool 5 minutes and remove from pan.

To prepare frosting, mix confectioners' sugar, warm water and almond extract. Spread over cake, letting mixture run over sides.