1 (7 oz.) can cranberry sauce
1/4 lb. butter
2 eggs
2 c. flour
1 tbsp. baking soda
1/2 tsp. salt
1 tbsp. baking powder
1/2 pt. sour cream
1 tsp. almond flavoring
1/2 c. crushed nuts

TOPPING:

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

Cream butter and gradually add sugar. Add eggs, one at a time. At low speed, add dry ingredients alternately with sour cream, ending with dry ingredients. Add flavoring. Grease an 8-inch tube pan.

Put a layer of batter in bottom of pan, then swirl some cranberry sauce around. Add more batter and more sauce. Add remaining batter and swirl remaining sauce. Then sprinkle with crushed nuts. Bake cake at 350 degrees for 55 minutes.

Mix topping ingredients and drizzle over warm cake.