• Cream butter and sugar, beating at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract.
• Spoon 1/3 of batter into a greased and floured 10-inch tube pan. Spread 1/3 of cranberry sauce over batter. Repeat layers twice, ending with cranberry sauce. Sprinkle with pecans.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Let stand 5 minutes; invert cake onto a serving plate and drizzle with glaze.

Glaze:

• 1 Cup Powdered Sugar, 1 Tablespoon Warm Water, 1/2 Teaspoon Almond Extract, 1/2 Teaspoon Vanilla. Combine all ingredients in a small bowl; mix well. Yield 1/4 cup.