Cream margarine and sugar. Gradually add eggs.

Add dry ingredients alternately with sour cream and extract.

Grease and flour tube pan.

Put 1/2 batter on bottom of pan, 1/2 cranberry sauce, rest of batter and top with cranberry and nuts.

Bake 350°F for 55 minutes.

Glaze cake 5 minutes after cooling with 3/4 cup confectioners sugar, 2 tbs warm water, 1/2 tsp almond extract.