1/2 cup butter
1 cup sugar
2 medium eggs
1 tsp baking powder
1 tsp baking soda
2 cups all-purpose flour
1 cup sour cream
1 tsp vanilla
8 oz whole cranberry sauce
1/2 cup walnuts; chopped

Glaze:
1/2 cup confectioners sugar
1/2 tsp vanilla
1 tbsp milk

1. Preheat oven to 350F.

2. Grease and flour a tube pan.

3. In a large bowl, cream together the butter and sugar. Add eggs one at a time, blending well after each addition.

4. In a separate bowl, combine baking powder, baking soda and flour.

5. Add the flour mixture to the creamed mixture, alternating with the sour cream and ending with the flour. Add the vanilla and blend in well.

6. Pour 1/2 of the batter into the prepared tube pan. Top with 1/2 of the cranberry sauce. Add the remaining batter and top with the remaining cranberry sauce. Top with nuts and bake for 1 hour.

Glaze:
7. In a medium bowl, combine the confectionery sugar with milk and vanilla extract. Ice the cooled cake.