• Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

PREPARE THE CAKE BATTER:

• In a stand mixer fitted with a paddle attachment, cream together softened butter, granulated sugar and brown sugar on medium-high speed until light and fluffy (about 4 minutes). Add eggs, one at a time, beating until completely combined. Mix in sour cream, vanilla extract, and almond extract.
• In a separate bowl, sift together flour, baking powder, baking soda and salt. While the mixer is running on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined – do not overmix.
• Scoop the cranberry sauce out of the can and stir it in a small bowl, breaking up any large clumps.
• Spread ⅓ of the batter in the prepared pan. Add ½ of the cranberry sauce and swirl gently with a knife. Top with another ⅓ of the batter and then the rest of the cranberry sauce. Gently swirl again with a knife. Top with remaining batter.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire rack, and let cool completely before glazing (about 2 hours).

PREPARE THE GLAZE:

• Combine confectioners’ sugar, milk and almond extract in a bowl. Whisk until smooth. If the glaze seems too thin, add more powdered sugar. If the glaze seems too thick, add a small amount of milk.
• Drizzle glaze over the top of the cool cake. Sprinkle with sliced almonds, if desired.