Cherry Nut Bread with Almond Butter

1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1 teaspoon vanilla extract
1/2 cup chopped nuts

Almond Butter:
1/2 cup butter, softened
1 tablespoon finely chopped almonds
1/2 teaspoon almond extract

Grease a 9 x 5-inch loaf pan. Heat oven to 350 degrees F.

In a large bowl, cream butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder and salt. Measure cherry juice, adding water, if necessary, to equal 1/2 cup. Add dry ingredients alternately with cherry juice and vanilla to creamed mixture, blend well. Cut cherries in half and stir into the batter. Stir in nuts. Pour batter into pan and bake for 1 hour or until done. Cool in pan 10 minutes.

To make Almond Butter, blend all ingredients in a small bowl and pour on top of Cherry Nut Bread.