1 1/2 c. flour
2/3 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. dairy sour cream
1/3 c. butter
2 eggs
1 tsp. almond extract
1/2 tsp. vanilla

Sift dry ingredients into mixing bowl; add sour cream, butter, eggs, almond and vanilla extracts and beat until well blended. Prepare filling.

FILLING:

1/3 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg yolk
1/4 c. drained, chopped maraschino cherries
1/4 c. slivered almonds

Beat together sugar, cream cheese and egg yolk. Add cherries and almonds. In a greased and lightly floured bundt cake pan, spoon in half of the cake batter. Top with filling. Spoon on remaining cake batter. Bake at 350 degrees for 30 to 35 minutes, or until cake is done. Cool and top with icing.

ICING:

2 c. confectioners' sugar
2 tbsp. butter
3-4 tbsp. cream
1 tsp. vanilla
1 tsp. almond extract

Combine confectioners' sugar with butter, cream and flavorings. Beat until creamy. Use to spread on cooled Bundle Cake.