Preparation Time 0:20   Start to Finish Time  1:20

Amount       Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1               cup             Granulated Sugar

  2               cups            All-Purpose Flour

 1/2             tsp              Salt

  1               cup             Sour Cream

 1/2             cup              Butter

  2                                  eggs

  1               tsp               Baking Powder

  1               tsp               Baking Soda

  8               Ounces         Cranberry Sauce, Whole Berry Variety

 1/2             Cup              Cranberries, Fresh is best, Thaw if Frozen

  1               tsp               Vanilla Extract

 1/2             Cup              Mixed Nuts

                ----------

 1/2             Cup             Confectioner's Sugar

  1               Tbsp            Cream

 1/4             tsp              Almond Extract

Grease and flour a cake or tube pan and set aside.

In a large bowl cream together the sugar and butter.  Add the eggs one at a time, blending well after each egg is added.

In a separate bowl, mix together all of the dry ingredients.  Add the dry mix to the creamed mixture in two batches adding 1/2 cup of the sour cream each time, the last batch should be dry mix.  Add the vanilla and fresh cranberries.

Spread 3/4 of the batter into the greased cake pan and top with cranberry sauce.  Cover the sauce with the remaining batter and sprinkle with nuts.

Bake in a pre heated 350 degree oven for approximately one hour.

In a medium bowl combine the confectioner's sugar, cream and almond extract.  When the cake has cooled, top with icing, or alternatively, just dust with confectioners sugar.

  Per serving: 421 Calories (kcal); 20g Total Fat; (41% calories from fat); 6g Protein; 57g Carbohydrate; 74mg Cholesterol; 407mg Sodium

Food Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates