1 c. Butter, softened
4 c. Powdered Sugar
1 tsp. Almond Extract
1/4 tsp. Vanilla
4 Eggs
1 c. Milk
3 c. Flour
2 tsp. Baking Powder
1 tsp. Salt
1 c. Maraschino Cherries, finely chopped
1/2 c. Almonds, chopped

Cream together butter and powdered sugar.
Add almond extract, vanilla and eggs.
Add dry ingredients and milk alternately to the creamed mixture.
Fold in cherries and almonds.
Pour into greased and floured 10″ tube pan.
Bake 60-65 minutes at 350°F.
Place cake on serving plate.
Drizzle icing over top letting it run down sides of cake.

Icing:
2 c. Powdered Sugar
2-3 Tbsp. Maraschino Cherry Juice
2 tsp. Corn Syrup

Stir all ingredients together until smooth.
If too thick add more cherry juice.