Blend first 5 ingredients together by hand; do not use mixer. Add eggs and cherries; mix until just blended. Add nuts. Pour into 9 x 30 cm pan. Bake in 350 degree oven for about 40 minutes. Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium heat until thickened. Remove from stove; add small amount butter and almond flavoring. Serve hot over pudding. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman