1 c. (1/2 lb.) butter
1 1/2 c. sugar
4 eggs
1 tsp. almond extract
2 c. reg. all-purpose flour (unsifted)
1 can (21 oz.) cherry pie filling
Powdered sugar

In the bowl of an electric mixer, beat the butter and sugar together until light. Add eggs, one at a time, beating well after each addition. Stir in the extract and flour until well blended. Spread batter in a well greased 10 x 15 inch baking pan. With the tip of a knife lightly mark off the batter into 15 equal pieces; then spoon equal portions of the cherry pie filling into the center of each square.

Bake in a 350 degree oven for 35-40 minutes, or until lightly browned and a wooden pick inserted in the center of the cake comes out clean. Cool in the pan. Dust with powdered sugar before serving. Makes 15 servings.