1 stick butter
2 eggs
1 tsp. almond extract
1 tsp. baking soda
1/2 tsp. salt
8 oz. can of whole cranberry sauce
1 c. sugar
1 tsp. baking powder
1/2 c. nuts
2 c. flour
1/2 pt. sour cream

TOPPING:

3/4 c. confectioners' sugar mixed with 2 tbsp. water

Cream butter and sugar, add unbeaten eggs one at a time. Add dry ingredients. Add almond extract. Grease and flour tube pan. Add a layer of batter, layer of cranberry sauce (dropping cranberry sauce on by spoonful), another layer of batter, ending with cranberry sauce. Add nuts. Bake at 350 degrees for 55 minutes. Cool. Let topping drip over cool cake.