Cherry Bubble Cake

Cherry Bubble Cake
By Claudia Porter ( a good ole Mississippi “girl”-Claudia is old enough to be my mom, but she is a dear friend and a wonderful cook)

Cake:
1/12 cups all-purpose flour
1 ½ cups sugar
1 ½ teaspoons baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 can pie cherries (NOT PIE FILLING), drained, reserving ½ cup juice

Glaze
2/3 cup sugar
½ cup evaporated milk
1/3 cup margarine
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degrees
Cake:
Mix flour, sugar, baking soda, salt, eggs, cherries and reserved cherry juice. Mix well and spread into a greased 9x13-inch baking pan. Bake for 30 minutes.

Glaze:
Mix all ingredients, except flavorings, in a saucepan. Bring mixture to a boil and boil for 2 minutes. Add flavorings, remove from heat and pour over hot cake.

Makes 10 to 12 servings