2 stick Margarine
 1½ cup  Sugar
 4       Eggs
 1  tsp  Almond Extract
 2  cup  All Purpose Flour
 2  tsp  Baking Powder
 1  can  Cherry Pie filling [21 oz]

         Powdered Sugar [optional]
 
 

In a large mixing bowl, cream together the butter and sugar.

Add the eggs. Beat until light and fluffy.  Add almond extract.

Stir in flour and baking powder.  Mix until smooth.

Butter a 13-by-9 inch cake pan.  Turn mixture into pan.

Spoon pie filling into pan, in 16 spots, spacing 4 spoonfuls evenly in each direction.

Bake at 350° for 45 to 50 minutes or until golden.

Filling will sink into the cake while baking.

Cut into 16 pieces to serve.  Place bottom side up on serving plate.

Dust with powdered sugar if desired.