INGREDIENTS
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1/3 cup chopped walnuts
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1/2 cup butter or margarine, softened
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1 cup sugar
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2 eggs
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1 teaspoon almond extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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1 (16 ounce) can whole berry cranberry sauce, divided
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GLAZE:
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3/4 cup confectioners' sugar
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2 tablespoons milk
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1/2 teaspoon vanilla extract
DIRECTIONS
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Sprinkle walnuts into a greased 10-in. fluted tube pan. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in almond extract. Combine the dry ingredients; add to creamed mixture alternately with sour cream. Spread half of the batter over walnuts. Top with half of the cranberry sauce. Repeat layers. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
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