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
2 eggs
1 1/2 cups milk
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon almond extract

Preheat 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