1Beat eggs until thick and lemon colored. gradually add 1 cup sugar, beating well. Add vanilla & blend well.
2Sift together the flour, baking powder and salt. Add to egg mixture and mix thoroughly. Stir in pecans. Pour 2/3 batter into a greased & floured 9-inch square baking pan,spreading evenly.
3Drain cherries,reserving juice. Stir cherries into remaining batter. Pour batter evenly over the first layer.
4Bake at 350 degrees for 45-50 mins. Cool. Cut cake into 3-inch squares.
5Add water to cherry juice to equal 1 cup, combine remaining sugar and cornstarch in a saucepan; stir well.Add cherry juice stirring well. Cook over low heat until clear and thickened. Stir in almond extract.
6Serve squares with dollop of whipped cream or scoop of ice cream spoon cherry topping over each serving.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...