2 eggs
1 c. sugar
1 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pecans or walnuts
1 (16 oz.) can pitted tart cherries
3/4 c. sugar
2 tbsp. cornstarch
1/2 tsp. almond extract
Whipped cream or vanilla ice cream

Beat eggs until thick and lemon colored; gradually add 1 cup sugar, beating well. Add vanilla; mix well.

Combine flour, baking powder, and salt; stir well. Add dry ingredients to egg mixture and mix well. Stir in pecans. Pour 2/3 cup batter into a greased and floured 9-inch square baking pan spreading evenly.

Drain cherries, reserving juice. Stir cherries into remaining batter. Pour batter evenly over first layer. Bake at 350 degrees for 45 to 50 minutes. Cool; cut cake into 3-inch squares.

Add water to cherry juice to equal 1 cup. Combine remaining sugar and cornstarch in a saucepan. Stir well. Add cherry juice, stirring well. Cook over low heat until clear and thickened. Stir in almond extract.

Serve squares with a dollop of whipped cream or a scoop of ice cream. Spoon cherry topping over each serving. Yield: 9 servings.