• Preheat oven to 325°F
• Butter and flour a 10 inch Bundt Pan
• In a large bowl, cream the butter and the sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• In a separate bowl, combine gluten- free flour,( xanthan gum if using), baking soda, baking powder, and salt.
• Slowly add dry ingredients to butter mixture, alternately with greek yogurt. Beating well after each addition.
• Stir in the almond extract and milk.
• Spoon half of the batter into the butter and greased bundt pan.
• Spoon half of the whole cranberry sauce over the batter.
• Cover with remaining batter.
• Spoon rest of the cranberry sauce over the top.
• Sprinkle with chopped pecans.
• Bake for an hour or until toothpick inserted comes out clean.
• Cool the cake for 10 min then remove cake from pan onto plate until cool.

Make the Glaze

• In a medium size bowl, add the powdered sugar, almond extract and oil. Mix with a spatula.
• Add 1 Tbsp of the hot water and mix. Then add another tbsp of water. Continue to add one tbsp at a time. You will not use all the water. You are looking for a paste-like consistenacy, you do not want it runny. When you hold the frosting with the spatula it stays somewhat firm but soft enough to pipe through a bag. Make sure there are no clumps of powdered sugar. You can remedy this by smoothing the frosting along the side of the bowl with the spatual.
• Once the frosting is ready, grab a quart or gallon size ziploc bag and put it tip side down in a tall glass and flip the top of the bag open over the mouth of the glass to make it easy for you to fill the bag with the frosting.
• Once the bag is filled, remove from glass and twist the top and move all the frosting down to the one point of the bag. Snip about a 1/2 inch off the tip and begin to pipe the frosting around the cake, rotating the cake as you pipe. The frosting will not seem to run but continue to pipe around until you cover the top of the cake and use up all the frosting.
• Once the frosting is piped onto the cake very gently jiggle the side to side to get the frosting to gently run down the sides of the cake.