• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand. Grease a 12-cup Bundt pan; dust lightly with flour. Alternately, spray pan with Baker's Joy or Ever Bake.

Prepare the Cranberry Sauce

• In a small saucepan, combine fresh cranberries, 1/4 cup granulated sugar, lemon juice, and ground cinnamon. Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. Cool completely.
  3 cups fresh cranberries, 1 teaspoon lemon juice, 1/4 teaspoon ground cinnamon

Make the Cake Batter

• In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. Gradually add remaining 2 cups granulated sugar, mixing well between additions, beating for 3-4 minutes.
  1 cup butter, 8 oz. cream cheese
• Add large eggs, one-at-a-time, scraping bowl occasionally. Beat in vanilla extract and Princess Flavor Emulsion. Slowly add flour mixture and mix until combined.
  6 large eggs, 2 teaspoons vanilla extract, 2 teaspoons Princess Flavoring Emulsion
• Spoon half of batter into the prepared Bundt pan. Spread cooled cranberry mixture in an even layer over batter, being careful not to touch the edge of the pan. Top with remaining batter.
• Bake for 50-55 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes. Invert onto wire rack and cool completely.

Make the Glaze

• In a small bowl, combine the powdered sugar, whole milk, lemon juice, vanilla extract, and almond extract. Whisk together until smooth and creamy.
  2 cups powdered sugar, 2 tablespoon whole milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
• Drizzle over cooled cake. Garnish with sliced almonds. Serves 16.
  1/2 cup sliced almonds