1/2 cup margarine
1 cup white sugar
1 cup white sugar
1 cup corn syrup
2 eggs, beaten
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 (16 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans.
In a large bowl, cream together margarine, sugar and white sugar until smooth. Beat in corn syrup, eggs, vanilla, flour, baking powder, baking soda and salt. Mix in lemon juice and lemon zest; more lemon zest if necessary. Beat in milk and lemon zest if desired. Mix in vanilla extract and cherry pie filling.
Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack.