Cream butter and sugar in electric mixer. Add almond paste and beat for three minutes or until very fluffy. Add eggs, one at a time and beat thoroughly. Continue beating for fifteen minutes. Add flour, salt and Kirschwasser. Beat three more minutes. Place in 8 inch pan which has been oiled, floured and lined with wax paper. Bake at 350 degrees for 45 minutes. Cool. Refrigerate for 2 hours. Sprinkle with powdered sugar before serving. Serves: 8

This is easy to make and with an electric mixer you can walk away from - It doubles nicely. The cakes do freeze well.