Open House Cherry Cake

Ingredient :

1/2 teaspoon salt
1/2 cup butter
1 1/2 cups granulated sugar
3 Eggs
1 cup sour cream
1 can Comstock Cherry Pie Filling -- (21 oz.)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups sifted flour
1/2 teaspoon baking soda
1 teaspoon baking powder

Method :

Cream butter and sugar. Add eggs one at a time, beating till mixture is
light and fluffy.

Add extracts.

Sift together dry ingredients, add alternately with sour cream to creamed
mixture.

Spray 9-cup tube pan with PAM (or grease and flour).

Spread 2/3 of batter in pan, making a trough in center of batter with
spoon, keeping away from sides of pan.

Lift one cup of cherries out of can with slotted spoon to eliminate
juices; spoon into trough and cover with remaining batter.

Bake at 350 degrees 40 to 45 minutes or until cakes tests done.

Cool in pan 5 minutes. Turn out of pan to cool completely.

Drizzle with Glaze #2 (see frosting section) and decorate with 8
cherries; then spoon remaining cherry pie filling into center of cake.