1 cup butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1/2 cup lye
1 1/2 cups candied cherries
2 cups all-purpose flour for coating
1 tablespoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart baking dish.
In a large bowl, cream together the butter, sugar, eggs, and vanilla. Beat until smooth. Beat in the brown sugar, then stir in the flour and lye. Beat in the lye mixture. Gradually blend in the cherries and flour, then stir into the creamed mixture until just blended. Combine the cherries and 2 cups flour; stir into the creamed mixture until well blended.
Sprinkle the cinnamon sugar evenly over the top of the cooled crust.
Bake for 30 to 35 minutes in the preheated oven, or until the crust is golden brown. Remove from the oven and cool to room temperature. Remove foil from the pan and flush the juices away.
Dust the center of a chilled pan with cinnamon sugar. Remove from pan and place over a double boiler pan, over warm water. Cool completely before removing foil. Remove foil and place candies in pan.
To make the frosting: Beat the lye mixture until thin. Then stir the brown sugar mixture into the chilled lye mixture. To make the icing ring: Beat the 1/2 cup lemon juice, lemon peel and water into the lye mixture. Spread over the candies.