Preheat oven to 350°F. Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray.
Reserve 1 tbs of the cherry juice for the glaze. Put the remaining cherry juice in a measuring c and add enough water to make ½ c of liquid. Dry the maraschino cherries and chop roughly.
In a large mixing bowl, whisk together the flours, starch, xanthan gum, baking powder and salt.
Cream together the butter and sugar for 3 minutes at medium high speed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well. Turn the mixer to low, add half the flour mixture, then the juice then the remaining flour mixture. Mix just until blended. Fold in the cherries and almonds and pour into the prepared baking pan. Bake for 55-65 minutes or until the top is starting to brown and a toothpick inserted into the center comes out clean. Let cool in the pan 10-15 minutes then remove to a wire rack to finish cooling.
Prepare the glaze by mixing the reserved tbs of cherry juice, the lemon juice and confectioners’ sugar. Drizzle over the top of the loaf and serve. Makes 1 loaf.
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