2 eggs
1 c. sugar
1 tsp. vanilla extract
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pecans
1 (16 oz.) can pitted tart cherries
3/4 c. sugar
2 tbsp. cornstarch
1/2 tsp. almond extract
Whipped cream or vanilla ice cream

Beat eggs well for several minutes. Gradually add 1 cup sugar, beating well. Add vanilla; mix well.

Combine flour, baking powder and salt; stir well to mix. Add dry ingredients to egg mixture mixing well. Stir in pecans. Pour 2/3 cup batter into greased and floured 8 inch or 9 inch square baking pan, spreading evenly.

Drain cherries, reserving juice. Stir cherries into remaining batter. Pour batter evenly over first layer. Bake at 350 degrees for 45-50 minutes. Cool and cut cake into 3 inch squares. Add water to cherry juice to equal 1 cup.

Combine remaining sugar and cornstarch in a saucepan; stir well. Add cherry juice, stirring well to dissolve. Cook over low heat until thickened. Stir in almond extract.

Serve squares with a dollop of whipped cream or a scoop of ice cream. Spoon cherry topping over each serving.