Pre heat oven to 325 degrees F.
Grease and flour a 10 inch tube pan. With a removable bottom. In a small bowl combine dried cranberries and amaretto; set aside.
In a medium bowl, combine flour baking powder, salt, and baking soda.
In a small bowl grate the almond paste.
In a large bowl of electric mixer at medium speed, beat butter until creamy. Gradually add the sugar; beat 3 minutes or until light and fluffy, occasionaly scrape the sides of the bowl down. Beat in almond extract. Add eggs one at a time, beat well between additions. Reduce the speed to low; add flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat just until blended. With spoon, stir in dried cranberries with the soaking liquid and the fresh cranberries. Spoon batter into prepared pan.
Bake cake 1 hour and 30 to 40 minutes or until a tooth pick comes out clean. Cool cake in pan on wire rack for 1 hour. Run a knife around cake to loosen from side and center tube of pan. Lift tube to separate from pan side. Slide knife under cake to separate from bottom of pan. Remove cake. Cool completely on wire rack.
If desired a simple glaze can be made from powdered sugar and a bit of ammaretto. Drizzle over cake.
Not a NESTLÉ®-tested recipe.