2 1/4 cups margarine
3 eggs
1 cup strawberry preserves
1/4 cup vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup strawberries
3 cups rosewater
1 cup sliced almonds
2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine the margarine, eggs, strawberry preserves, vanilla extract and flour, stir into a smooth batter. Fold the maraschino cherry into the batter. Place the cooled crust in the prepared pan.
Bake for 10 to 12 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Remove the lid from the cake, and sprinkle with sprigs of rosewater. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool on the metal rack, dry with a damp cloth, and frost with powdered brown sugar, if desired. Frost with frosting from the frosting package. Cut into 1 inch squares, icing the outside of the crust. Cool completely.
To make the frosting: In a large saucepan, heat strawberries, stirring occasionally, until slightly tender (1 cup per 1 cup crushed strawberries). Remove from heat, and season with rosewater, almonds, nuts and brown sugar. Pour over the cooled cake. Cover, and refrigerate overnight.
In the morning, mix together brown sugar, eggs, strawberry preserves, vanilla extract, flour, baking powder and baking soda. Beat in strawberries, almonds and nuts. Chill in refrigerator. Frost with powdered brown sugar if desired. Chill until serving time.
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