Cranberry Almond Pound Cake

2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
6 eggs
1 c. sour cream (full-fat is best for super moist cake!)

1/4 c. water
1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 c. flour
2 c. cranberries (fresh or frozen)

Glaze:

2 T. water
1 1/2 c. powdered sugar

Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add baking powder, baking soda and salt, mix. Add flour and mix well. Fold in cranberries (rinse first to make sure there aren't twigs or bad berries in the bunch). Butter/flour a bundt pan. Pour the batter into the buttered pan and bake at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack. When barely warm, drizzle with glaze.