1 c. (2 sticks) butter
1 c. sugar
2 eggs
1/2 tsp. almond extract
2 c. sifted self-rising flour
1 c. (8 oz.) sour cream
1 (8 oz.) can whole cranberry sauce
1/2 c. slivered almonds

ICING:

1 c. confectioners' sugar
1/2 tsp. vanilla extract
2 tbsp. milk

ICING: Mix well until sugar is blended.

Grease sheet pan or 2 square cake pans. Mix butter and sugar, add eggs, one at a time. Add extract. Gradually add flour, mixing well, after each addition. Pour batter into pan(s). Spoon cranberry sauce on top of the batter, spreading it slightly. Sprinkle with almonds. Bake at 350 degrees for 35-40 minutes until brown. Cool. Drizzle with icing, if desired. Freezes well.