Cherry Jubilee Cake

Start heating oven to 350 degrees F.

In a 9" layer-cake pan, melt 2 tablespoons butter. Sprinkle on light-brown sugar and cover completely with well-drained cherries.

Sift flour with baking powder and salt. Set aside.

In the small bowl of electric mixer, beat 3 tablespoons soft butter until creamy. Gradually add granulated sugar, beating until light and fluffy. At low speed, beat in flour mixture alternately with milk, then stir in almond extract.

Beat egg whites until they form stiff peaks, then gently fold into batter until well-combined. Spread batter evenly over cherries in layer pan.

Bake cake for 35 to 40 minutes or until cake tester inserted in center comes out clean. Let stand in cake pan for about 5 minutes, then turn out onto serving plate and cool.

Just before serving, sprinkle top with slivered almonds. Garnish with swirls of whipped cream and top these with dots of currant jelly.

To Flame: On top of cake, arrange sugar cubes, dipped in lemon extract, then light with match.