Cherry-Almond Cake

1 package white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherry, well drained
Cherry Glaze (See Below)

Move oven rack to lowest position (remove any other racks). Heat oven to 350 degrees. Beat cake mix, cold water and extract in large glass or metal bowl with electric mixer on low speed 30 seconds; scrape side of bowl. Beat on medium speed 1 minute. Carefully fold cherries into batter. Pour into ungreased angel food (tube) pan, 10x4 inches.

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.

Immediately turn angel food pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan.

Spread Cherry Glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries if desired. Makes 12 servings

Cherry Glaze
2 tablespoons butter, melted
2 cups powdered sugar
2 to 2 tablespoons maraschino cherry juice

Stir together butter and powdered sugar in medium bowl. Stir in cherry juice gradually until glaze is spreading consistency.