2 pkgs. dry yeast
6 tbsp. sugar
2 eggs
21 oz. can cherry pie filling
1 c. warm water
1/4 c. butter
2 c. flour
1/2 tsp. vanilla
1/2 c. chopped toasted almonds
1/2 c. confectioner's sugar

Dissolve dry yeast in warm water. Mix in 6 tablespoons sugar, butter, eggs and flour; beat until smooth. Stir in enough more flour, 2 1/2 to 3 cups, to make a soft dough. On floured board, knead for 2 minutes; set aside 1/4 of dough. Divide remainder in half; roll each to an 8 inch square. Place in 2 greased square baking pans.

Combine cherry pie filling and almonds; spread over dough. Roll reserved dough to a 6 inch square; cut into 12 strips. Place over filling forming lattices. Set large flat pan of boiling water on bottom of rack of cold oven. Set cakes on rack over water. Close oven door; let rise 30 minutes. Remove water; turn oven to 350 degrees and bake 25-30 minutes; cool. Make a glaze of 1/2 cup confectioner's sugar, 1/2 teaspoon vanilla and 1 tablespoon water. Drizzle in a zip-zap fashion over lattices of cakes.