1 1/2 c. sugar
1/2 c. butter softened
1/2 c. shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 c. flour
1 can (21 oz.) cherry pie filling
Glaze (see below)

Generously grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or two square pans, 9 x 9 x 2 inches. Blend sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixing bowl on low speed. Scrape bowl occasionally. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake about 25 to 30 minutes at 350 degrees.

While warm, drizzle with glaze made by mixing 1 cup confectioners sugar and 1 to 2 tablespoons milk until smooth. Cut cake in jelly roll pan into bars about 2 1/2 x 2 3/4 inches.

Variation: Fruit Cake Tarts. Spread all of the batter in jelly roll pan. Lightly score batter into 24 squares. Drop about 1 tablespoon pie filling onto center of each square. Bake as directed. Sprinkle with confectioner's sugar.