1 2/3 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped unblanched almonds
4 ounces jar maraschino cherries, drained and chopped
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla

Preheat oven to 350 degrees F.

Mix flour, brown sugar, cocoa, baking soda, salt and almonds with a fork.

Add enough water to reserved cherry syrup to measure 1 cup liquid.

Stir syrup/water mixture and remaining ingredients into flour mixture.

Pour into an ungreased 8X8X2 inch square pan.

Bake until a wooden pick, inserted in the center, comes out clean, about 35 to 40 minutes.

Sprinkle with powdered sugar, if desired.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Fil Bilbao. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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