2 3/4 c. flour
1 1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
16 oz. (2 c.) sour cream
1/2 c. milk
1/4 c. oil
1/2 tsp. almond extract
2 eggs
12 oz. pkg. (3 1/2 c.) fresh cranberries

Heat oven to 375 degrees. Grease and flour bottom only of 13x9 inch pan. Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour, 1 1/4 cups sugar, baking powder, baking soda and salt; mix well.

In medium bowl, beat sour cream, milk, oil, almond extract and eggs until blended. Add sour cream to flour mixture; stir just until dry ingredients are moistened. Gently fold in cleaned fresh cranberries. Spoon into prepared pan. Bake for 45-55 minutes or until cake tests done with a toothpick.

BUTTER SAUCE:

2 c. sugar
1 c. butter
1 c. whipping cream or half 'n half coffee cream
1 tsp. vanilla extract

In small saucepan, combine sugar, butter and whipping cream. Bring to a boil; simmer over low heat for 3 minutes, stirring constantly. Remove from heat, stir in vanilla extract. Serve warm over cake.

Note: Remaining sauce can be used over ice cream.