1 1/2 c. sugar
1/2 c. butter
1/2 c. shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 c. all-purpose flour
1 can (21 oz.) cherry, apricot or blueberry pie filling

Blend sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in a large bowl on low until mixed. Then beat on high for 3 minutes. Stir in flour.

Spread 2/3 of the batter in a greased jelly roll pan. Spread pie filling over the batter. Drop remaining batter with a tablespoon on the pie filling. Bake at 350 degrees for 45 minutes.

Cool slightly and make a glaze with 1 cup powdered sugar and 1 to 2 tablespoons milk. Drizzle on the top.