Ingredients:
1/2 c. butter
1 c. white sugar
2 eggs
1 tsp. almond extract
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 (8 ounce) can whole cranberry sauce

Preheat oven to 350 degrees. Grease and flour one 9 or 10 inch tube (or bundt) pan. In a large bowl, mix together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream. Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top. Bake 55 minutes in the preheated oven, until golden brown.

*Plain yogurt can be substituted for sour cream.