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1 (16 ounce) can sour cherries
3 1/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
2 1/2 cups granulated sugar, divided
1 1/2 cups milk
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon almond extract
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.
Drain cherries, reserving juice. Cut cherries into small pieces.
Sift flour, baking powder and salt together.
Mix shortening, 2 cups sugar, eggs and milk; beat until smooth.
Blend in flour mixture and cherries; pour into prepared pan.
Bake for 25 to 30 minutes; cut into squares.
Mix remaining sugar and cornstarch in saucepan. Add enough water to reserved cherry juice to make 1 1/2 cups liquid; add lemon juice and almond extract.
Add to cornstarch mixture; boil for 1 minute.
Serve over pudding squares, topped with whipped cream, if desired.
Yield: 12 servings
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