Cherry Almond Cake

5

"Cherries and almonds work well together in this cake recipe that is great for holiday baking."

Ingredients

{{adjustedServings}} servings 424 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
  2. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
  3. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
  4. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.
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Reviews

5
  1. 6 Ratings

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This cake turns out great. We baked this to use as our wedding cake. We did quarter the cherries instead of halving them though.

I have had this cake just about every Christmas for the last 25 years, while growing up and have made it myself for the last 10. It is excellent.

It had a great taste, but was VERY dry. More than likey, I did something wrong. I might try it one more time. Thanks for the post though!! :)