Cake
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon almond extract
16 ounces whole berry cranberry sauce
3/4 cup chopped pecans
Glaze
3/4 cup powdered sugar
1/2 teaspoon almond extract
1-2 tablespoons warm water

Grease and flour 13x9 inch baking pan. Heat oven to 350°F. Cream butter and sugar together till fluffy. Add eggs one at a time. Combine dry ingredients. Alternately add dry mixture and sour cream to creamed mixture. Add almond extract. Spread 1/2 of mixture in pan (will be very thin). Spread 1/2 can of cranberry sauce over the batter. Add remaining batter and top with remaining cranberry sauce. Sprinkle with pecans and bake 40-45 minutes. Cool 20 minutes before adding glaze.