Heat oven to 325°F. Grease and flour 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.
Combine 2 cups sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and almond extract; continue beating, scraping bowl often, until well mixed.
Add flour and baking powder alternately with half & half, beating at low speed and scraping bowl often, after each addition .
Spoon batter into prepared pan. Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sift powdered sugar over cake, if desired.
Combine cranberries, 1 cup sugar and water in 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 3-4 minutes or until cranberries pop. Cool 30 minutes. Stir in brandy. Place into bowl. Cover; refrigerate until serving time.
Microwave sauce, just before serving, stirring once, 1-2 minutes or until warm.
Spoon 2 tablespoons sauce over each serving of cake. Garnish with sweetened whipped cream, if desired.
*Substitute 3 cups frozen cranberries, unthawed.
**Substitute 2 teaspoons brandy extract.