Instructions
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pint sour cream
3/4 teaspoon almond extract
1 16-ounce can whole cranberry sauce
1/2 cup chopped pecans
3/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
Cream butter and sugar; add eggs and beat until smooth. Combine dry ingredients and add to creamed mixture, alternating with the sour cream. Add ¾ teaspoon almond extract. Spread half the batter in a greased 9 x 13-inch baking pan. Swirl half the cranberry sauce over the batter. Add remaining batter, then sauce; sprinkle with nuts. Bake at 350 degrees for 30-45 minutes. While cake is baking, prepare frosting by mixing the remaining three ingredients. Drizzle over warm cake.
