1/2 c. butter
1 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
1/2 c. buttermilk

GLAZE:

1/2 c. powdered sugar, sifted
1/3 c. cherry "juice"

Using a coarse sieve, drain cherries, reserving 1/3 cup of "juice". Mix butter and sugar, add eggs one at a time, beating well. Add dry ingredients alternately with buttermilk. By hand, gently fold in cherries and remaining cherry juice. Bake in well-greased bundt pan at 350 degrees for 30 to 40 minutes. Let sit in pan 10 minutes, then remove and add glaze.

GLAZE:

Sift powdered sugar, add cherry "juice" and pour over warm cake. This cake is best served warm with a scoop of whipped cream.

NOTE: This is a contest finalist.