1 c. butter
1 3/4 c. sugar
4 eggs
1 tsp. vanilla
21 oz. can pie filling
1/2 tsp. salt
1 1/2 tsp. baking powder
3 c. flour

Thoroughly blend butter and sugar. Beat in eggs, one at a time, adding vanilla with the last egg. Sift dry ingredients together and add gradually until completely blended with first mixture. Set aside one cup of batter. Spread remainder on greased jelly roll pan (approximately 15 x 10 x 2 inches). Spoon pie filling onto batter in "blobs" and top each blob of fruit with a small blob of the reserved batter. Bake at 350 degrees for 45 minutes or until golden brown.

When cool, top with powdered sugar glaze: To 1/2 cup powdered sugar, add a dash of salt, 1/4 teaspoon each of vanilla and almond extracts, and sufficient milk or water so the mixture just runs off a spoon. Drizzle over cooled cake.