1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk

Drain cherries and dry thoroughly. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavourings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.

Bake in greased tube pan or two loaf pans, in a preheated 325°F oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.

Submitted by: Pat Jungert