2 c. sfted flour
3/4 tsp. baking powder
1 c. butter
1 c. light brown sugar, packed
1 tsp. vanilla
1/2 tsp. almond extract
4 eggs
1/2 c. moderately finely chopped candied red cherries
1/4 c. powdered sugar
Sift flour & baking powder onto piece of wax paper & set aside. Cream butter until light, then gradually beat in sugar until fluffy. Beat in extracts. Add eggs, one by one, beating well after each addition. Add dry ingredients & beat just until smooth. Stir in cherries. Spread batter evenly in greased 9" ring mold & rap lightly on counter to expel air bubbles. Sift powdered sugar evenly over cake just before serving.
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