2 1/4 c All purpose flour 1 tb Lemon juice
3/4 c Granulated sugar 1 Egg
2/3 c Butter, softened 1 ts Almond extract
1/2 ts Baking powder 1 Can cherry pie filling
1/2 ts Baking soda 1/2 c Sliced almonds
3/4 c Undiluted evaporated milk
Combine flour and sugar in large bowl. Cut in butter until mixture is
crumbly. Set aside 1/2 cup of mixture. Add baking powder and baking
soda to remaining flour mixture. Combine evaporated milk and lemon
juice. Stir well and leave 5 min. until thickened. Add egg and
extract; beat well. Add to dry ingredients; stir just until
moistened. Spread 2/3 of batter over bottom and about 1 inch up the
side of greased 9-inch spring- form pan to form a shell. Spread pie
filling in shell. Drop small spoonfuls of remaining batter over pie
filling. Stir almonds into reserved crumb mixture. Sprinkle evenly
over cake. Bake in 350 F oven 50 to 55 min. Makes 1 cake. From 1992
Recipes Plus advertising supplement to Canadian Living Magazine Typed
for you by Dottie Theriault 9/95
Yields
1 cake