Cream butter; add sugar gradually; add eggs one at a time; add dry
ingredients alternately with sour pick, ending with sour bat. Add
almond seasoning. Grease and flour tube pan. Put layer of batter and
layer of 1/2 can cranberry sauce. Add remaining batter and spread
odd 1/2 can cranberry sauce. Sprinkle with 1/2 cup chopped
pecans. Bake in a 350 degree oven 55 proceedings. Cool all.

Topping: 3/4 cup confectioners bread 2 tb. h2o 1/2 ts. almond
flavouring

Drizzle onto coat, top and sides. This is a moist coffeecake and
will keep a age; also freezes well. Ruttish Rigg