Cranberry-Almond Cake

• For the cake:-
• : 
• 1/2 cup:butter or margarine
• 1 cup:of sugar
• 2 :eggs
• 1 teaspoon:baking powder
• 1 teaspoon:baking soda
• 1 cup:dairy or non-dairy sour cream
• 2 cups:all-purpose flour
• 1/2 teaspoon:salt
• 1 teaspoon:almond extract
• 1 (16-ounce) can:whole berry cranberry sauce, or 1 to 2 cups of leftover cranberry sauce, depending on how much you have
• : 
• For the topping:-
• : 
• 3/4 cup:of powdered sugar
• 1 tablespoon:of warm water
• 1/2 teaspoon:almond extract

Preparation

1. Preheat oven to 350 degrees F.
2. Combine the dry ingredients in a bowl, set aside. In a large bowl, cream butter or margarine and sugar. Add the eggs, one at a time.
3. Alternately, add the dry ingredients and sour cream, ending with the dry ingredeints. Mix in the almond extract.
4. Grease a bunt or tube pan. Pour 1/3 of the batter in the bottom of the pan, swirl 1/3 of the cranberry sauce on top of the batter. Add another layer of batter and more cranberry sauce. Add remaining batter; swirl the remaining cranberry sauce on top.
5. Bake for 45-50 minutes, or until the cake is golden and an inserted cake tester comes out dry.
6. While the cake bakes, mix together the topping ingredients in a small bowl. When the cake is cool, remove from the pan and drizzle the topping over it.

This beautiful cake makes a gorgeous centerpiece on a dessert buffet. Simple to make, its a tasty way to reuse leftover cranberry sauce. Don't worry if you have less than two cups, this cake will still turns out delicious if you only have a cup, or less, of sauce.