preheat oven to 350 . grease and flour 10 inch tube pan , set aside. In bowl combine flour, baking powder, baking soda ,and a dash of salt to taste. set aside.
In mixing bowl beat butter and sugar till fluffy.
add eggs one at a time beating well after each. Add reserved flour mixture and sour cream alternatley to beaten mixture. beating till smooth after each addition.
spoon half of the batter into prepared pan spread evenly. spoon half the craberry sauce on top. Spoon remaining batter and then remaining cranberry sauce on top. Sprinkle with nuts.
bake 50 to 55 minutes or till golden brown.
and pulls from sides. of pan.
cool in pan on wire rack for 5 minutes , remove from pan. cool .
For glaze stir together powdered sugar . and 1 tablespoon warm water. and remaining almond extract in a small bowl. add water as needed for
drizzling consistency. Drizzle over warm cake.
prep time 15 minutes cook time 50 minutes
you may use 1 7 oz can pumpkin filling or pumpkin in place of cranberry sauce and 1/2 tsp cinnamon .
Not a NESTLÉ®-tested recipe.