Melt margarine. Add sugar, almond flavor, and eggs; beat. Mix dry ingredients, add and stir in, alternating with sour cream. Spread half the batter in a well greased and floured tube or spring form pan. Spread with half the cranberry sauce, the rest of the batter, and top with the remaining cranberry sauce. Sprinkle with half a cup chopped walnuts if desired.

Bake at 350 for 55 minutes. Cool in pan for 5 minutes. Remove from pan. Stir topping ingredients together and drizzle over cake.