¾ c butter, softened
1 ½ c sugar
2 eggs
1 c sour cream
½ t vanilla
¼ t salt
1 t baking powder
2 c flour
½ package fresh cranberries (4 oz)
½ c nuts, chopped

Glaze:
1 T butter, melted
1 c confectioners’ sugar
2-3 T milk
Dash vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and cream again. Fold in sour cream and vanilla. Sift together the flour, baking powder, and salt. Fold into the creamed mixture. Mix thoroughly. Fold in cranberries and nuts. Pour into a greased tube pan. Bake for 50-60 minutes. Cool 20 minutes before removing from pan. Top with glaze. For glaze: combine all ingredients and mix thoroughly.

Notes from Faulkner: Use almonds for the nuts; Dice and toast before using. OK to use frozen whole cranberries. Increase glaze 1.5-2x and pour it onto the cake through a sieve to get out any sugary clumps.